When you’re craving chocolatey goodness with a chewy texture, these cookies are the answer for you. They are simple to make and comfortingly delicious, with a brownie-like texture with a distinct cocoa taste. The crackling with a glossy top makes it especially visually appealing; I didn’t want to mar it with a sprinkling of sugar. I suspect they would be really good with milk; I also crumbled a cookie on top of some Greek yogurt with a spoonful of blackberry jam and it was a pretty yummy parfait.
The original recipe seemed like it’d make a pretty large batch, so I reduced it by a third with some hocus pocus and good math skills. Click through to the original link for the full recipe, but feel free to use my version if you have a kitchen scale.
Small Batch Chewy Chocolate Crackle cookies
Adapted from Kokocooks
Makes about 20 cookies
83g flour (I used whole wheat flour to no ill effect)
1/3 tsp baking soda (I used a heaping 1/4 tsp)
1/12 tsp salt (try a pinch of it)
2/3 sticks butter
2/3 cups brown sugar
3.5 tbsp cocoa powder
Dash of vanilla essence
1 large egg
2 and 2/3 oz of bittersweet chocolate, melted and cooled
Position a rack in the center of the oven and preheat to 350°F. Line 3 cookie sheets with a baking liner or parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter and brown sugar together. Beat in the cocoa powder and vanilla until well combined. Add the eggs one at a time, beating between each addition. Add the melted chocolate and beat on low until blended. Add the flour mixture and mix on low until just combined. (My cookies turned out fine when I added the flour mixture last, effectively making it a one bowl recipe.)
Shape dough into 1 ½ inch balls. Place balls about 2 inches apart on prepared cookie sheets. Flatten the balls slightly with the palm of your hand. Sprinkle sugar over the tops of the cookies. Bake one sheet a time, until the cookies are a bit cracked on the top, 11-12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes. Transfer cookies to a rack and cool completely.