New This Month

Chocolate Crackle Cookies

  • Yield: Makes 95

Source: Martha Stewart Weddings, Winter 2012


  • 8 ounces bittersweet chocolate
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) butter, room temperature
  • 1 1/3 cups light-brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • Confectioners' sugar, for rolling


  1. Preheat oven to 350 degrees. Chop chocolate into small bits, and melt over medium heat in a heatproof bowl or in the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt in a medium bowl.

  2. Cream butter and light-brown sugar in the bowl of a mixer until light and fluffy, about 3 minutes. Add eggs and vanilla, and beat until well combined. Add cooled melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide dough into quarters, wrap with plastic, and chill in the refrigerator until firm, about 2 hours.

  3. Using a small ice-cream scoop, scoop mounds of dough, about 2 teaspoons each, onto a parchment-lined baking sheet. Chill for 30 minutes. Using your hands, roll each scoop of dough into a ball and roll in confectioners' sugar to coat heavily and completely. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until cookies have flattened and sugar splits, 11 to 13 minutes.

  4. Slide parchment onto wire rack to let cookies cool completely.

Cook's Notes

Store in an airtight container for up to 3 days.

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