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Author:
Franco Salzillo
When you see those cracked chocolate cookies in a bakery somewhere, you undoubtedly think they’re works of art. Well, they are. That doesn’t mean you can’t make them at home — the results will surprise you, though, as getting that cracked look is easier than you think!
Here’s how to make cracked chocolate biscuit cookies with an easy recipe. You’ll end with a batch of ten to twelve cookies in under an hour, including the time in the oven. Preheat the oven, have a few mixing bowls in hand and let’s get started.
Why make cracked chocolate cookies? Because cookies. Cookies are fun and making them is not only a fun activity for the entire family — it’s also relaxing. Baking is like meditating in the kitchen!
Cracked cookies are crumbly but fudgy, so they’re the best of two worlds: they’re pretty too. Achieving that crackly crust is easy — it’s all in the cookie dough and, of course, the confectioner’s sugar we’re using to dust these bad boys.
These aren’t your regular chocolate cookies; we’re using real chocolate, which makes all the difference. These cookies are fun to have around, and they’re lovely gifts as well. Make a batch for yourself and another one for someone special. Cookies are more than a snack — they’re a love letter!
To make cracked chocolate biscuit cookies, you need equal parts of flour, butter and sugar. An egg binds all the ingredients, and baking powder helps the cookie dough rise. We’ll use baker’s semisweet chocolate and cocoa powder for the flavor. Real chocolate gives the cookies a fudgy texture, although these are still as crumbly as you want them to be.
When working with butter and melted chocolate, working fast and efficiently is paramount. Keep your cookie dough unattended, and lumps will form. We’re using powdered sugar for the powdery look, as it makes those cracks show their best. Of course, you’ll also need a standard kitchen oven, a baking tray and a cooling rack. Let’s look at the recipe.
Mix the butter, sugar, egg and vanilla in a bowl. Set aside.
In a second bowl, sift the sugar and combine it with the cocoa powder, baking powder and salt.
Combine the dry and wet ingredients in a stand mixer or using an electric hand mixer.
Melt the chocolate in the microwave in 30-second intervals and combine it with the cookie dough.
Refrigerate the dough covered with film for 1-2 hours until firm and manageable.
Preheat the oven to 350°F.
Scoop the dough with a large spoon and form balls. Roll them with confectioner’s sugar and place them flat over a baking tray lined with parchment paper.
Bake for 12-15 minutes until cracked but still fudgy.
Allow cooling before serving.
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