Chocolate Brownie Crackle Cookies
Chocolate Brownie Crackle Cookies are like a soft, chewy brownie in bite-sized cookie form. Roll the cookies in powdered sugar so that they reveal a sweet, festive cracked surface as they bake. Roll these cookies into very smaller balls (about 1.5-inch in diameter) than you do other cookies. Their tiny size makes them extra fun!
Servings: 48
Cost: $3.50
Equipment
- Stand or Hand Mixer
- Sheet Pans
- Mixing Bowls
- Parchment Paper
Ingredients
- 2 1/4 cups All-Purpose Flour (280 grams)
- 1/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 8 Tablespoons Unsalted Butter, softened to room temperature (1/2 cup or 1 stick)
- 3/4 cup White Sugar (150 grams)
- 3/4 cup packed Light Brown Sugar (150 grams)
- 1 teaspoon Pure Vanilla Extract
- 2 large Eggs
- 1 cup Powdered Sugar
Instructions
- Preheat oven to 350°F / 177°C.
- Line sheet pans with parchment paper or a Silpat baking mat or spray them with nonstick cooking spray.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and continue to mix until light and fluffy, about 3 minutes.
- Add vanilla extract and eggs and mix on low until eggs are fully incorporated, stopping to scrape down the bowl as needed.
- Add dry ingredients to mixer and mix on low just until everything is combined.
- Pour powdered sugar into a shallow baking dish or bowl.
- Roll cookie dough into 1 1/2 inch balls (keep these small so the finished cookies are bite-sized) and then roll the balls in powdered sugar to fully coat. (You can do this in batches, dropping a bunch of the balls in powdered sugar and then rolling them all at once.)
- Place cookie dough on prepared sheet pans, leaving a couple of inches of space between them.
- Bake until cookies are just barely set in the middle, 9-10 minutes.
- Allow cookies to cool on sheet pan for a few minutes before transferring to a cooling rack to finish cooling.
- Store in an airtight container at room temperature for up to 1 week.
Notes
Unsweetened Cocoa Powder - Any type of cocoa powder will work here - Dutch process or regular. I love to use Hershey’s Special Dark Cocoa for these which has a darker color and a more rich chocolate flavor than the regular Hershey’s Cocoa Powder.
Freezer Instructions - These cookies freeze really well! Roll them into balls and roll in powdered sugar before lining them up on a sheet pan. Freeze until fully set, about 1 hour. Transfer to a freezer-safe bag and freeze for up to 6 months. Bake directly from the freezer, adding an additional 2-3 minutes to baking time.
Nutrition
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 70IU | Calcium: 6mg | Iron: 1mg