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.
Chocolate Crackle Cookies
Makes 24 cookies.
Preheat oven to 350°F.
- 10 ounces high-quality semi-sweet chocolate, chopped
- 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking powder
- 1 teaspoon sea salt
- 3/4 cup flour
- 12 ounces semi-sweet chocolate chips (or chopped chocolate)
- 1/2 teaspoon flakey salt (optional)
Place chocolate in a microwave-safe bowl. Heat by 30-second intervals and stir in between each until it’s almost all the way melted. Stir the butter into the chocolate.
Place eggs, brown sugar, and vanilla in a mixing bowl. Mix on high until light and fluffy.
Add melted chocolate & butter mixture. Mix together on low.
Turn the mixer on low speed and add the baking powder, salt, and flour. Mix just until combined. Using the lowest setting, stir in chocolate chips.
Place parchment paper on baking sheets. Using a cookie scoop, drop about six to eight cookies on each baking sheet.
Use a cookie scoop for 24 cookies or, for 12 larger cookies, use an ice cream scoop. Just be sure to leave plenty of space for each cookie to spread out.
Bake for about 10 minutes or until crackly and shiny on top but still tender and moist inside.