Prep 35 mins
Cook 8 mins
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1⁄2 cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large eggs, beaten lightly
- 1 teaspoon vanilla
- 4 tablespoons confectioners' sugar, plus additional for dusting hands
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small – gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
these are YUMMY and the kids loved rolling them in the sugar. next time i will use parchment paper for the pans because one pan did stick pretty bad but i'm sure that was just user error. thanks a bunch!
If I could give them more stars I would. This recipe was perfect, thank you so much! I was looking high and low for a good cocoa based chocolate crackle recipe. I followed the recipe exactly except that I baked mine on parchment paper lined instead of lightly greased sheets. I also used an abundant amount of powdered sugar to roll them in as I wanted to make sure I got that definition between white sugar and chocolate cracks. The contributor is correct, no chocolate chips needed with this recipe. The cookies come out rich and chocolaty on their own. These will make perfect gifts.
I've been making these cookies for a few years. People love them, so I thought it was long overdue to post a review. The cookies are the perfect combination of deep chocolate flavor, dense chewiness and slightly crunchy shell. I make them with Hershey's special dark cocoa. No chips needed! And always, always, buy a fresh can of baking powder. Don't ask me how I know--chocolate hockey pucks... 'Nuf said. You can also experiment with the temperature of the dough. Straight out of the freezer the cookies bake up small. I think they're better warmed up just a bit, say to refrigerator temp. At room temp the dough will spread more like a regular cookie, if that's what you want. And like one of the other reviewers said, a heavy coat of powdered sugar gives the crackle nice definition. Enjoy!!