For chocolate lovers:  Dark Chocolate Crackles


This recipe makes a good amount (5 dozen) so it was perfect to send off with the boys on a YMCA Indian Guide camping trip. If you’re not familiar with Indian Guides, it’s a father-son group that is designed to harbor close relationships between the two. They do a lot of boy-type activities together and head out on weekend camping trips once a month with the rest of their “tribe.” It’s great fun for them, and a quiet, relaxing weekend for me! It also gives me a chance to bake away… and send off goodies that are much-appreciated by the hungry group of men.

Choc-crackles-1
A recipe from Fine Cooking, these very chocolatey cookies are filled with three kinds of chocolate and a smidgen of orange zest to set them apart from the rest. You’ll need a tall glass of milk to wash it all down. If this doesn’t send the already energy-filled boys into a caffeine frenzy then I don’t know what will. I’m sure the dads will appreciate me for this one.

Dark Chocolate Crackles

A little peek inside shows you that you will indeed get a chocolatey chunk or two inside each cookie.  Chocolate lovers… you’ll like this one!

Dark Chocolate Crackles
No ratings yet

Dark Chocolate Crackles

These are a really chocolatey cookie. They're terrifically rich and flavorful with a touch of orange.
Prep: 30 minutes
Cook: 12 minutes
Total: 42 minutes
Servings: 60 cookies (1 per serving)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

  • cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • cup unsweetened cocoa, sifted
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 8 ounces bittersweet chocolate, melted and cooled until barely warm
  • ¾ cup (4 ounces) chopped chocolate (white, bittersweet or semisweet)
  • cup granulated sugar, (more as needed)

Instructions 

  • Preheat the oven to 350°F. Line cookie sheets with parchment or nonstick baking liners.
  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In a large mixing bowl, use a hand mixer to beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Beat in the eggs one at a time. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
  • Shape the dough into 1¼ inch balls with a small ice-cream scoop or two tablespoons.
  • Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1½ inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Notes

The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.

Nutrition

Serving: 1cookie, Calories: 118kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 35mg, Potassium: 67mg, Fiber: 1g, Sugar: 10g, Vitamin A: 115IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




1 Comment

  1. Dawn says:

    I love these cookies and enjoyed following the recipe!