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Chocolate Crackle Cookies

Chocolate Crackle Cookies 72.000

Deb Lindsey for The Washington Post

Holiday Cookies 2010 Dec 8, 2010

These might look like other cookies you've tried, but they have an especially rich chocolaty flavor.

The recipe can be halved easily.

Make Ahead: The dough needs to be refrigerated overnight. The cookies can be stored in an airtight container for up to 2 weeks.


Servings: 72 cookies
Ingredients
  • 3 cups semisweet chocolate morsels
  • 3 cups packed light brown sugar
  • 1 cup vegetable oil
  • 6 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups walnut pieces, toasted (see NOTE)
  • 1/3 cup confectioners' sugar, for rolling

Directions

Place about 2 inches of water in a large saucepan over medium heat. Combine the chocolate, brown sugar and oil in a heatproof bowl wide enough to sit over the opening of the saucepan. Melt the mixture, stirring occasionally, then remove from the heat. Stir in the eggs and vanilla extract, mixing until well incorporated.

Combine the flour, baking powder and salt on a piece of wax paper or parchment paper. Gradually add to the bowl, stirring, then add the walnut pieces. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper. Spread the confectioners' sugar in a wide, shallow bowl or in a resealable plastic food storage bag.

Scoop the dough into small balls; drop them into the confectioners' sugar and gently roll to coat evenly. Arrange on the baking sheet spaced about 2 inches apart. Use your hand to flatten them slightly. Bake one sheet at a time for 12 to 15 minutes; the cookies will be soft and appear slightly cracked. (Do not overbake, or the cookies will become too crunchy once they have cooled.) Allow the cookies to cool completely before serving or storing. Repeat to use all of the dough.

NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, until fragrant. Let cool before using.


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Recipe Source

From Michelle Poteaux, co-owner and pastry chef of Bastille in Alexandria.

Tested by Lucy Shackelford .

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 150


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 3g 15%

Cholesterol: 20mg 7%

Sodium: 125mg 5%

Total Carbohydrates: 20g 7%

Dietary Fiber: 1g 4%

Sugar: 15g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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