• Prep Time: 35 Minutes
  • Cooking Time:
  • Serves: 60 cookies

Chocolate Crackle Cookies

  • Recipe Submitted by on

Category: Holiday, Kids, Cookies, Chocolate

 Ingredients List

  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup Ghirardelli® Unsweetened Cocoa
  • 1 tablespoon instant espresso
  • 1 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2⁄3 cup packed dark-brown sugar
  • 1 large egg
  • 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, melted and cooled
  • 1 tablespoon milk
  • 1⁄2 cup confectioners' sugar, for coating


1. Stir together flour, Ghirardelli® Unsweetened Cocoa, espresso, baking powder, and salt in a medium bowl. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg until well combined; mix in cooled Ghirardelli 60% Cacao Bittersweet Chocolate.

2. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap. Freeze until firm, about 45 minutes.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment. Shape dough into 1/2-inch balls (exactly 1 teaspoon each). Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.

4. Place on baking sheets, spacing each 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. Let cookies cool on a wire rack.

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