One of the most admired cookies in all the cookie kingdom is the Chocolate Crackle Cookie. Shiny and crackly on the outside and delightfully chewy on the inside.
Preheat oven to 350°F.
Makes about 28 cookies.
- 10 ounces semi-sweet chocolate, chopped
- 6 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking powder
- 1 teaspoon sea salt
- 3/4 cup flour
- 1 teaspoon cinnamon (optional)
- 12 ounces semi-sweet chocolate chips
Place chopped chocolate and butter in double boiler over high heat. When water in bottom pan comes to a boil, turn off heat but keep double boiler over a hot burner. Stir chocolate & butter occasionally until fully melted.
In the mixer, whip melted chocolate & butter mixture with brown sugar until fluffy.
Add eggs & vanilla. Mix well.
Turn mixer on low speed and add melted chocolate & butter mixture to mixing bowl.
Add baking powder, salt, flour, and (if desired) cinnamon. Mix just until combined.
Place parchment paper on baking sheets. Drop about six to eighter scoops of batter on each baking sheet. I use a heaping small cookie scoop per cookie. leave plenty of space for cookies to spread to be about 2 1/2 inches each. Note: Batter will be thick yet a little runny.
Bake for about 14 minutes.
This is a must add to your cookie platter this year and every year. All hail Queen Crackle.