Ever since I can remember, a holiday season has never gone by without making at least one big batch of these Chocolate Crackles. They are a very integral part of the holiday cookie line-up for me. I love them because (1) they are chocolate and (2) they look like little snow-capped mountains. The cookies are rolled in powdered sugar, and as they bake, they crack (hence the name.) It makes it look as if the snowy powdered sugar is melting down the sides of the cookies.
Me and these cookies go way back. The first time I made these without grandma’s supervision, I read through the recipe only to find that once I had made the dough, I had to let it chill for three hours. No, that was not going to fly with me. I was convinced it was a baking conspiracy. I needed those cookies and I needed them now. So, I went ahead and baked them. You can probably imagine how they turned out. They were as flat as I wish my stomach was. It was not my proudest moment in the kitchen. Let that little story be a disclaimer for you!
Rest assured, every batch of Chocolate Crackles since then has turned out absolutely perfect. These cookies are sweet, rich, and slightly chewy. They are a perfect holiday treat for you to add to your line-up this year!
- 4 ounces unsweetened chocolate, chopped
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- Melt the chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.
- Beat the vegetable oil and sugar in the bowl of an electric mixer on medium speed for 1 to 2 minutes, until well combined. Add the eggs, one at a time, blending well after each addition. Add the vanilla extract and mix to combine.
- Whisk together the flour, baking powder, and salt in a small bowl. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Add the melted chocolate and nuts and mix to combine. Cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight.
- Preheat the oven to 350°F. Line a few baking sheets with parchment paper. Using a small ice cream scoop, form the dough into small balls. Roll the balls in powdered sugar and place on the prepared baking sheets, spacing the cookies 1-inch apart. Bake for 10 to 12 minutes, until puffed and cracked. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.