Chocolate Crackle Cookies

These deliciously addictive chocolate crackle cookies are great any time of
year, but especially popular around the holiday season!

Servings: 40 cookies

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
3 hours, 25 minutes

Dessert

English European

Crackle Cookies

Instructions

1 In a double boiler, melt the chocolate and butter together until smooth.
2 Using a stand mixer (or by hand if you want the workout) mix together the eggs,
sugar, and vanilla powder until a foamy mixture is created.
3 In another bowl sift the flour and baking powder.
4 Add the melted chocolate into the egg mixture. I left my stand mixer running at
a decent speed to prevent the eggs from cooking. Then add the flour slowly
making sure everything gets combined well.
5 Pour the batter into a resealable container and press down plastic wrap at the
top so no part of the batter is exposed to air. Seal and place in the
refrigerator for at minimum 3 hours (best overnight).
6 Using a teaspoon or a melon baller scoop out a tsp worth of chocolate and roll
into a ball using the palms of your hands. Roll the balls in a bowl of powdered
sugar making sure every bit of the surface is coated white.
7 Place the balls on a parchment lined baking tray and place in an oven preheated
to 180 C for 10 minutes. Remove from the oven and let sit for 10 minutes on the
baking tray before touching them. You can use a spatula to lift them, but they
don’t tend to stick, so can just use two fingers to lift them off to plate.