My chocolate crackle cookies… One of the most easy peasy cookie recipes I’ve ever made! And the cutest afternoon snack too…
Have you ever heard of these crackle cookies before?
I stumbled upon them a while ago. It was another foodblogger who posted them. And I thought that these chocolate treats looked so good.
The hubs is a huge fan of cookies, biscuits and chocolate. He’s got a sweet tooth. Much more than I do in fact. So how about I polish off my baking skills and I make hime a bunch of these lovely chocolate crackle cookies this afternoon?
I had a blast.
I don’t bake that often. But these cookies are so easy to make. And in the en they look absolutely spectacular when they come out of the oven!
How cute are these chocolate crackle cookies?
I like that cracked surface that they have. They might look difficult to make but I tell you they are one of the easiest cookie recipes I have ever made so far.
Do try them out and see for yourself!
Best Chocolate Crackle Cookies
And the hubs?
What did he think of these chocolate crackle cookies?
Well, he loved them. And he was very impressed by the way they looked. Just like me. They look like they come from a deli or a baker shop.
I added roasted almonds to the cookie dough.
But if you haven’t got any laying around in your kitchen or pantry, then I suggest that replace them by the same amount of flour. To make the cookies even more ‘chocolatey’ I also add a teaspoon of cacao powder to the dough from time to time.
Do you like baking cookies and biscuits?
Best Chocolate Crackle Cookies Recipe
My chocolate crackle cookies... One of the most easy peasy cookie recipes I've ever made! And the cutest afternoon snack too...
- 3 oz plain flour (85 g)
- 3 oz dark chocolate (85 g)
- 1 oz almonds (28 g), roasted and crushed
- 3 oz caster sugar (85 g)
- 1 oz unsalted butter (28 g)
- 1 tsp baking powder
- 2 tbsp icing sugar
- 1 medium egg
Roughly chop the dark chocolate up into pieces and add them together with the butter to a large mixing bowl. Place the bowl over a pan of boiling water (bain marie) to melt the chocolate.
Stir the melted chocolate and butter. Take the bowl off the heat and let it cool a little.
Transfer the egg and caster sugar to a high cup. Beat well until the mixture turns pale and creamy.
Add this mixture to the melted and slightly cooled chocolate. Also add the plain flour, almonds, baking powder and a pinch of salt.
Stir gently again until you get a firm dough. Cover the bowl with some cling film and let the dough set for 30 minutes. Then divide the cookie dough into small portions.
Roll them into balls. Rinse your hands with cold water if the chocolate balls become too stick. Place the balls onto a clean plate.
Put them in the fridge for another 10 minutes. Coat the balls with a little icing sugar (pour the sugar in a deep plate or cup). Place the cookie balls on a baking tray lined with baking paper.
Bake the cookies in a preheated oven at 320°F (160°C) for 15 minutes. Remove the baking tray and let them cool at room temperature. The cookies are still a little soft to the touch but they will harden as soon as they leave the hot oven.