Chocolate Crackle Cookies

Chocolate Crackle Cookies

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup unsalted butter, cubed and softened

  • 2

    cups light brown sugar

  • 1

    tsp vanilla

  • 2


  • 2

    oz semisweet chocolate, melted

  • cup milk

  • cups all-purpose flour

  • 2

    Tbsp cocoa powder

  • 2

    tsp baking powder

  • ¼

    tsp ground allspice

  • cup chopped pecans

  • confectioners' sugar, to coat


1. Lightly grease two cookie sheets. Beat the butter, sugar and vanilla until light and creamy. Beat in the eggs, one at a time. Stir the chocolate and milk into the butter mixture. 2. Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the butter mixture and mix well. Stir in the pecans. Refrigerate for at least 3 hours or overnight. 3. Preheat the oven to 350 degrees F. Roll Tbsp of the mixture into balls and roll each in the confectioners' sugar to coat. 4. Place well apart on the cookie sheets. Bake for 20-25 minutes or until lightly browned. Leave for 3-4 minutes, then cool on a wire rack. Makes about 60 cookies


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