Chocolate Crackle Cookies

402 Ratings
  • 5 133
  • 4 119
  • 3 91
  • 2 45
  • 1 13

A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.

Martha Stewart Living, February 2003

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Recipe Summary

Yield:
Makes 5 dozen
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Ingredients

Directions

  • Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

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  • Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

  • Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.

  • Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

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Reviews (29)

402 Ratings
  • 5 133
  • 4 119
  • 3 91
  • 2 45
  • 1 13
Martha Stewart Member
12/22/2018
LOVE this recipe and been making it for more than 10 years! It is a holiday family favorite and a hit with both kids and adults. I recommend baking with the Penzey's Dutch Process Cocoa. I tried to use a different brand one year and it did not come out the same.
Martha Stewart Member
12/03/2018
Love these cookies! They are a Christmas cookie staple in our house! They are definitely rich and chocolatey but that's just how we like them! They require a bit more work than a typical cookie and make a bit more mess, but it's all completely worth it! Love!
Martha Stewart Member
11/25/2018
Chose to make these because the photo looked like cookies my grandmother used to make and I was feeling nostalgic. Sorry, grandma, but these were better! I didn't have any issues with the consistency of the dough. Yes, it is different than most other doughs, but if you follow the directions, it's fine. I use a bittersweet chocolate, so mine aren't really very sweet on the inside and that little bit of sugar on the outside is just enough to balance it. Mine bake at 350° for 10 minutes and come out perfectly pillowy. We like them best within an hour or two of coming out of the oven. A warm one is heavenly! So, I bake only one of the four divisions at a time, leaving the others in the fridge for a day or two until we're ready for more. Love these! They will be a family favorite for years to come.
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Martha Stewart Member
11/28/2017
Way way too much baking powder. They're not supposed to be flat and crunchy, they should be a little puffy and soft!!
Martha Stewart Member
12/14/2015
Love these cookies! Easy to make, so delicious, chewy & addicting! Everyone loved them, the whole batch was gone in less than an hour! I didn't make logs, after a couple hours in the freezer I just quickly rolled them into balls and then rolled in powdered sugar. Logs maybe less messy but cleaning your hands only takes a minute and more fun for the kids!
Martha Stewart Member
04/27/2015
I love these cookies. The easiest way to avoid the "sticky" situation is to chill the dough as directed, roll the balls in some regular granulated sugar, and THEN in powdered sugar. Voila! No stick, no mess. Absolutely a great cookie.
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Martha Stewart Member
01/25/2015
Batter resembles brownie batter not cookie dough!!! I didn't know that.. I kept adding fillers. This is definitely a level 2 baking (not as hard as a meringue, but not as easy as chocolate chip) and they are slightly time consuming. My first time... Little dry :), then read reviews, next time perfect! I have added mini chips, M&Ms and hazelnuts... All yummy!!
Martha Stewart Member
12/08/2014
Really, really chocolatey. More than 2 of these would be chocolate overload. Not my favorite cookie; I'd much rather have a chocolate chip cookie. They are fairly difficult to make and I would think that they would be the best cookie ever for this much effort. They're pretty. I made my quartzite countertop cold by putting a lipped baking sheet with ice water on it for 15 or 20 min. Don't bother making logs - just cut off fairly even chunks and roll. Keep hands cold by dipping in ice water
Martha Stewart Member
12/21/2012
I love this recipe! I've made it 4 times now. I always forget that the dough is not like cookie dough, but like brownie batter. Make sure you do chill it thoroughly before working with it. I freeze it because it stays cold longer so it doesn't melt in your hands. Dust your hands w/powdered sugar while you are rolling the balls. Instead of rolling into a log while chilling, I just press it flat in plastic, then cut 1x1" cubes before forming into balls. YUM! Consistent, and delicious!
Martha Stewart Member
12/21/2012
I love this recipe! I've made it 4 times now. I always forget that the dough is not like cookie dough, but like brownie batter. Make sure you do chill it thoroughly before working with it. I freeze it because it stays cold longer so it doesn't melt in your hands. Dust your hands w/powdered sugar while you are rolling the balls. Instead of rolling into a log while chilling, I just press it flat in plastic, then cut 1x1" cubes before forming into balls. YUM! Consistent, and delicious!
Martha Stewart Member
12/08/2012
I was working with this dough forming it into balls and getting very frustrated with the dough melting in my hands and making a big mess. I started to write a negative review to vent my frustration, when I realized that other reviewers liked these cookies! I went back to my dough and worked with it coming out of the freezer. After forming lumpy balls, I was able to form rounder balls after rolling them in sugar. I rechilled the dough balls before baking and the cookies came out nicely...
Martha Stewart Member
11/08/2011
Delicious! I skipped a step on accident and they still tasted wonderful. I chilled the dough for a couple hours then just rolled the balls and baked them from there (without rolling them out and forming into logs first). I'm certain the cookies would be even better if I followed the directions. But even still, mine turned out tasty and beautiful.
Martha Stewart Member
02/15/2011
: by far the best "crinkle" recipe I've used. Chilled the dough for 24hrs., dusted hands with sugar before rolling, they turned out perfectly; so rich and cakey!
Martha Stewart Member
01/17/2011
The Chocolate Crackles are phenomenal! I make them every year during the holidays. :) Recipe is very easy to follow - I didn't find them to be a mess at all (the 1st comment). When you roll them into balls your hands do get a little chocolaty but this is part of baking, people: down and dirty. ;)
Martha Stewart Member
12/20/2010
I just made these yesterday and they are very tasty but were quite a mess. The Chocolate was melting all over my hands when I tried to roll them in balls. I will try ngood's tip about putting in granulated sugar first. Thanks.
Martha Stewart Member
12/17/2010
The dough should be sticky once all the ingredients are mixed. Perhaps too much liquid caused the dough to become more cake batter. After refrigerating the dough, let it soften at room temperature for a couple of minutes. Then, break off a corner section and roll it into a ball. The dough tends to be on the sticker side once it's softened. So I would always have a bowl of iced water to dip my hands in before rolling two to three balls.
Martha Stewart Member
12/06/2010
please help. I have followed the recipe twice, but it comes out more like a cake mix and not doughy at all. Cannot roll into balls, either befor or after refrigeration. Please advise
Martha Stewart Member
11/24/2010
love the picture! look at the ears. thx for the tip!
Martha Stewart Member
02/16/2010
Wonderful! Toss dough pieces in granlated sugar, roll into balls, and then powdered sugar. Very little melting or mess. Store in container with a slice of bread to keep soft and chewy. I even froze these for a week, and they were good as gold when defrosted. Definitely a "do again".
Martha Stewart Member
02/06/2010
FYI, the granulated sugar is missing from the recipe. The dough gets rolled in the granulated sugar first then rolled in the confectioner's sugar. Also, another version of the recipe calls for 1 1/2 cups light brown sugar versus 1 1/3. Not sure if that makes a big difference.
Martha Stewart Member
01/05/2010
is there a way to keep the cookies soft for more than a day. mine seem to get hard quickly.
Martha Stewart Member
12/21/2009
I made the recipe for these that is in the "Cookies" book. In the picture, the cookies appeared to be sort of domed on the top. Mine come out on the flatter side - not totally flat, but flatter than the picture. Might this be from not leaving enough space between the cookies?
Martha Stewart Member
12/27/2008
Rinsing your hands after rolling every few cookies in cold water also helps keep them from melting into your palms. Definitely a messy cookie to make, but well worth the mess!
Martha Stewart Member
12/22/2008
Need to chill thoroughly before rolling or it will melt in your hands.
Martha Stewart Member
12/22/2008
Need to chill thoroughly before rolling or it will melt in your hands.
Martha Stewart Member
12/22/2008
Need to chill thoroughly before rolling or it will melt in your hands.
Martha Stewart Member
01/15/2008
This cookie is the most requested/commented on by my friends and family. I sometimes add 1/2 cup of dark chocolate chips to the dough and a couple of teaspoons of Tia Maria for a truly decadent treat.
Martha Stewart Member
01/02/2008
These are really, really tasty and impressive looking. They've definitely earned a place in my permanent holiday cookie recipe collection.
Martha Stewart Member
12/28/2007
Rolling the dough balls in granulated sugar before confectioner's sugar yields a pristine white sugar coating. This recipe is great for several quick batches of impressive holiday gifts.
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