Chocolate Crackle Cookies are the perfect Christmas cookie. A rich and chewy dark chocolate cookie coated in a thick layer of icing sugar. If these aren’t a part of your Christmas cookie box, you haven’t lived.
A Chocolate Crackle Cookie is just the perfect Christmas treat. Like a brownie and a cookie had a baby, this chewy and rich cookie is the perfect accompaniment to a cup of coffee while tackling that mountain of wrapping. I also hear that Father Christmas really appreciates a few of these cookies left of with a cold glass of milk come Christmas Eve. Just a rumour.
The best thing about these cookies are they’re made with ingredients you’ve probably already got in your store cupboard. Meaning you’re already sitting on all the raw ingredients to make a batch, what on earth are you waiting for!
If you’re looking for more Christmas cookie inspiration, look no further:
- Vegan Linzer Cookies
- Snickerdoodle Cookies
- Caramel Brownie Cookies
- Chocolate & Strawberry Sandwich Cookies
- Biscoff Stuffed Cookies
- Chocolate & Caramel Linzer Cookies
- Raspberry Thumbprint Cookies
Tips for making Chocolate Crackle Cookies:
- Chilling – Chilling the dough is super important for these cookies. When you first whip up the batter it’s quite liquid, not what you’re usually used to when making cookies. Leaving the dough in the fridge for as long as possible helps to firm it up ready for rolling into balls. Be aware, that part is messy.
- Icing sugar – I like to give the cookie balls a double roll in icing sugar to make sure it’s nice and thick. This gives you super defined cracks and a nice snowy appearance.
- Freezing – These cookies are a little different to the usual method of freezing cookies. Follow the recipe up until part 4, chill the cookie balls for 2 hours in the fridge before transferring them to a ziplock bag and freezing for up to 3 month. Allow to defrost and continue the recipe from where you left off.
- Chocolate Chips – if you wanted to be extra decadent, and it’s Christmas, who’d blame you? You can add 100g of chocolate chips to the cookie dough just after you’ve added the flour. Delightful!
- Scaling – This recipe works really well with scaling up or down. If scaling the recipe up, make sure you mix the oil and sugar together for a good while, around 4 minutes, just to make sure there’s no sugar left unmixed at the bottom of the bowl.
For the cookies:
- 120g cocoa powder
- 400g caster sugar
- 120ml vegetable oil
- 4 large, free range eggs
- 2 teaspoons vanilla extract
- 260g plain flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon salt
- 400g icing sugar (for coating)
In the bowl of an electric mixer fitted with the paddle attachment, mix together the cocoa powder, caster sugar and vegetable oil. Beat in eggs one at a time and mix until fully incorporated. Add in the vanilla and mix again.
- Add the flour, baking powder and salt to the wet ingredients ands mix until you get a thick batter. Place the bowl in the fridge for 3 hours or overnight.
- When you’re ready to bake the cookies line two baking sheets with baking parchment and preheat the oven to 170c fan.
- Take the dough out of the fridge and taking two tablespoons of the dough at a time, roll into a ball and place on the prepared sheets. Repeat until you’ve used all of your dough.
- Pour the icing sugar into a small shallow bowl and then roll each cookie dough ball in the sugar, making sure they’re fully coated in the icing sugar. Place back on the baking sheets ensuring each cookie is at least 2″ from its neighbour to allow for spreading.
- Bake in the preheated oven for 12-14 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
The recipe can be easily doubled if you want a larger batch.
Cookies keep for up to 5 days in an airtight container
Unbaked cookie dough balls can be frozen for up to 3 months. Simply allow to defrost and continue the recipe from step 5.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Cookies, Christmas, Chocolate, Crackle