Chocolate Crackle Cookies

These cookies were a staple at my first ever bakery job. And with the holiday season fast approaching, this is a fantastic recipe to add to your repertoire (though they also make for some mean ice cream sandwiches, come summertime).

The cookies themselves are so small that you'll get a crazy amount from just one batch of dough, and because they freeze well they're a perfect make-ahead recipe. Simply shape the raw dough and toss it in the freezer - you can pull the cookies out at your leisure and bake them right away, no need to let them thaw or anything! They're the perfect solution for everything from midnight chocolate cravings to surprise visits from your in-laws. Whether it's for unexpected visitors or a holiday potluck, there's no need to stress - all you need is 10 minutes in the oven and bam! Delicious, fresh, home baked goodness. Tricking people into thinking you're a casual domestic god/goddess has never been so easy!


Chocolate Crackle Cookies

  • 90 g butter (6 Tbsp.)
  • 60 g dark or semisweet chocolate (1/3 cup chocolate chips)
  • 50 g dark brown sugar (3 Tbsp. + 1 tsp.)
  • 200 g sugar (2/3 cup + a scant 1/4 cup)
  • 1 large egg 
  • 125 g all-purpose flour (2/3 cup + 1/4 cup)
  • 40 g cocoa powder (1/2 cup)
  • 1/2 tsp baking soda
  • pinch of salt


  • 1/2 - 1 tsp. cinnamon or cayenne (optional, in case you feel spicy)
  • powdered and/or raw sugar, for rolling
  1. MELT your butter and chocolate together in a small pan over low heat. Pour the mixture into a large bowl.
  2. STIR in the sugar until the mixture is homogenous and there are no dry spots.
  3. WHISK the egg into the mixture, and beat until the batter lightens and becomes fluffy.
  4. SIFT in the dry ingredients gradually, stirring to mix between additions.
  5. COVER your dough and refrigerate for at least one hour. 
  6. PORTION the dough using a small spoon or tablespoon measure. Roll into balls and, if desired, freeze for future use. To freeze, lay the balls of dough on a sheet pan and put the sheet pan in the freezer for an hour or two. Once they're fully frozen, you can transfer them to a ziplock bag for easier storage. Again, these can be baked right from freezing, just don't forget to roll in sugar before baking. 
  7. ROLL your balls of dough in a sugar mixture of your choice, right before baking. I tried several combinations, my favourite being half powdered sugar and half raw (or demerera) sugar, but these cookies are most often rolled in confectioners sugar. Raw sugar adds an extra textural element which I love, but if you can't find it, don't stress - they'll still be delicious.  
  8. BAKE on a parchment or silpat lined sheet at 375 degrees (f) for about 10 minutes. If you like them crispier, try leaving them in for 12. Transfer to a wire rack to cool.