Double Chocolate Crackle Cookies
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Midnight Double-Chocolate Snowfall Cookies 🍫
Big chocolate flavor, tender centers, and those signature powdered sugar fissures—this is the kind of cookie that stops conversations. The coffee adds depth, the cocoa adds richness, and the chocolate chips seal the deal.
Double Chocolate Crackle Cookies
Yield: about 12 cookies
150 grams (about 2/3 cup) unsalted butter, room temperature
220 grams (about 1 cup + 2 tablespoons) granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 tablespoons strong coffee or 2 teaspoons coffee or vanilla extract
213 grams (about 1 2/3 cup) unbleached all-purpose flour
40 grams (about 1/3 cup) cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
235 grams (about 1 cup) bittersweet or semisweet chocolate chips
3/4 cup powdered sugar, for crackle
1/2 cup granulated sugar, for crackle
Preheat oven to 350°F. In a stand mixer with a paddle attachment, beat butter, sugar, and vanilla extract until light and fluffy, about 5 minutes. Add eggs to mixer one at a time and mix until just incorporated, scraping down the bowl with a silicone spatula as needed.
In a separate mixing bowl, whisk together flour, cocoa powder, baking powder, and kosher salt. Add to the butter mixture and mix gently until just incorporated. Do not over-mix as this will make the cookie tough. Remove the mixing bowl from the stand mixer and fold in the chocolate chips.
Line 2 rimmed baking sheets with parchment paper or a silicone mat. Place the remaining 1/2 cup of granulated sugar (for crackle) in one small mixing bowl and the powdered sugar in another. With a #16 disher/portion scoop or ¼ measure cup. Roll each dough ball in the granulated sugar and then in the powdered sugar. Be sure to coat the dough generously with the powdered sugar. Space the cookies about 2-inches apart on the prepared baking sheets. Bake for 8 minutes. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Equipment List:
rimmed baking sheets
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