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    Chocolate Crackle Cookies


    • 1/2 Cup Unsalted Butter
    • 1 1/2 Cup Brown Sugar
    • 1 Cup Semi-Sweet Chocolate Chips
    • 2 Large Eggs
    • 1/3 Cup Milk
    • 1 1/4 Cup All Purpose Flour
    • 1/2 Cup Cocoa Powder
    • 2 tsp Baking Powder
    • 1/4 tsp salt


    • 1 Cup white sugar for coating cookie dough
    • 1 Cup powdered sugar for coating cookie dough


    Utensils Needed

    • Stand Mixer / Hand Mixer or Mixing Bowl and Wooden Spoon
    • Mixing Bowl
    • Double boiler/ Medium Pot and stainless-steel bowl
    • Rubber Spatula
    • Measuring Cups
    • Measuring Spoons
    • Cookie sheet
    • Parchment paper
    • Cookie Scoop or Spoon


    1. Fill pot with water to just under the stainless-steel bowl but not touching when placed on top.
    2. Place pot on stove and turn to high. Place chocolate chips into the bowl to melt.
    3. In the mixing bowl place butter and sugar, whip at high speed until incorporated.
    4. Turn mixer to low speed and crack in 2 eggs.
    5. Whip on high speed until light and fluffy.
    6. With the mixer on low speed add cooled melted chocolate to the sugar/butter mixture.
    7. In a separate bowl, add flour, cocoa powder, baking powder, salt.
    8. Add half the flour mixture and half the milk to the mixing bowl.
    9. Mix for 30 seconds on low speed.
    10. Then add the remaining flour and milk.
    11. Mix on low speed for 2 minutes.
    12. Refrigerate cookie dough for no less than 2 hours, less than this will result in flat cookies.
    13. Remove cookie dough from fridge and divide the mixture in half, place half the dough back into the fridge to keep cool.
    14. Using the cookie scoop or spoon make 1" balls.
    15. Scoop cookie dough ball into your hands and roll until smooth.
    16. Drop cookie dough ball into white sugar and roll until fully coat
    17. Then place cookie dough into powdered sugar and roll until fully coated.
    18. This step is important because this is what will make the cracked top.
    19. Place cookie dough ball onto cookie sheet leaving space between dough balls.
    20. Bake in oven for 350°F for 12 minutes