There are all kinds of crackle cookies you can make but the Chocolate Crackle Cookie is the best according to my family. These Chocolate Crackle Cookies taste like a brownie and have become one of my most requested cookies at Christmas.
They are easy to make but the dough has to chill overnight so they are a not a cookie that can be thrown together and ready to eat within 30 minutes like most cookies. But these cookies are definitely worth the wait.
These cookies can be a little messy to make since you have to roll the dough into balls by hand, but keeping your hands dusted with the confectioner’s sugar helps to keep the dough from sticking to your hands.
Chocolate Crackle Cookies
1-1/4 cups unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 tsp salt
2 tsp baking powder
2 cups all purpose flour
1 cup confectioner’s sugar (for coating cookies after chilling)
In a large bowl, stir together cocoa powder and white sugar. Add vegetable oil and stir until well blended.
Add eggs, one at a time, mixing between additions.
Stir in vanilla extract.
In separate bowl, whisk together flour, baking powder and salt.
Add flour mixture to sugar and oil mixture. Mix well.
Cover with plastic wrap and refrigerate overnight or at least 6 hours.
After chilling the dough, preheat oven to 350°F and line cookie sheets with parchment paper.
Add confectioner’s sugar to a small shallow bowl.
Roll dough into balls of about 1-1/2 tablespoons of dough.
Coat each ball in confectioner’s sugar, covering the entire cookie.
Place cookie balls on parchment lined cookie sheets, about 2 inches apart. Do not flatten as the cookie will flatten as it bakes.
Bake for 12-14 minutes. Remove to cooling rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.