Chocolate-Mint Crackles

The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.

  • Prep:
  • Total Time:
  • Yield: Makes 30
Chocolate-Mint Crackles

Photography: Emily Kate Roemer

Source: Martha Stewart Living, December 2011


  • 2 ounces bittersweet chocolate, finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened Dutch-process cocoa powder, sifted
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 3/4 teaspoon pure mint extract
  • 1/2 cup confectioners' sugar


  1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.

  2. Whisk together flour, baking powder, and cocoa in a small bowl.

  3. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.

  4. Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.

  5. Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

Cook's Notes

Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners' sugar just before baking. Cookies can be stored at room temperature for up to 3 days.


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