For some time, I’ve been searching for a crinkled/cracked chocolate cookie recipe. I’ve tried several without the best results. Do you know the type of cookie I’m describing? White powdered sugar with cracks showing the deep dark chocolate center.
I should have started right up front with David Lebovitz’ recipe.
I’ve told you about him before- his recipes are so good, so reliable, that every time I try to find any recipe that I remember was good, I always think it was his. Even if it wasn’t.
So when I saw his “Chocolate Crack” recipe and realized that it was the same type of cooking I’ve been trying to make, I knew I had to try it. And I was right. It’s a great recipe for a great cookie. By great, I mean melt in your mouth, deep chocolate flavor, with a firm outside and a surprisingly rich and soft inner. Chocolate to die for! Watch out though, you can’t eat just one of this cookie! Really.
Back to cracked or crinkled chocolate cookies, or “Chocolate Crack” as David Lebovitz calls them. The recipe is wonderful and comes out very well, but I had trouble getting the powdered sugar on right. For this cookie, you make a small cookie dough ball, then roll it first in granulated sugar and second in powdered sugar, then bake it. The granulated sugar prevents the powdered sugar from soaking into the cookie during baking, and the cracks really stand out. But I had problems getting the powdered sugar right. So here’s a baking tip for you! Toss your cookies.
The following is my adaptation of David Lebovitz’ recipe. I’ve made just a few minor changes, including adding quantities for a half batch, in case you want to try it but not be tempted to eat that many cookies! Also, I have a special method of melting chocolate which I describe and of course, my tossing cookies tricks.
Let me know how this works out for you!
To download the recipe:
Adapted from David Lebovitz Ready for Dessert
Makes: 35-40 (full recipe); 20 (half recipe)
You can refrigerate the dough for up to 5 days or freeze it for
1 month.The cookies are best on baking day but pretty darned good for several days after!
INGREDIENTS Half Recipe Full Recipe
Semi-sweet chocolate bar 4oz (113g) 8oz (225g)
Butter, unsalted 1 1/2tsp (22g) 3TB (45g)
Liquor or water or coffee 2 ¼ tsp 1 ½ TB
Almonds, toasted ½ cup (62g) 1cup (125g)
AP Flour ¼ cup (35g) ½ cup (70g)
Baking Powder ¼ tsp ½ tsp
Salt 1/8 tsp ¼ tsp
Eggs 1 2
Sugar 2TB plus 1 1/2tsp 5 TB
Sugar, for rolling
Powdered Sugar, for rolling
Note: I prefer Guittard Chocolate, made by a San Francisco family.And I like King Arthur Unbleached AP Flour- it’s an employee owned company!
1. Spread sliced almonds in a thin layer on a parchment lined baking sheet. Place in 350 F oven for 5-10 minutes, until beginning to brown. Remove and cool. Watch it carefully and remove from the oven when the almonds begin to brown and they smell like heaven. Be careful since once they start to brown, they can change to burned really quickly!
2.Combine the chocolate, butter and liquor/liquid in a heat proof bowl and set in an open pan with 1-2” water on low heat. Keep the water at the just starting to simmer point, no hotter. Stir once in a while and remove from the heat when the chocolate is nearly completely melted.
3. In a food processor, chop the almonds with the flour, baking powder and salt until the almonds are as finely ground as possible but not totally without texture. I’ve been most successful using a very small mini processor and splitting the almond-flour mixture into several sections to grind.
4. In a stand mixer with the whip, whisk together eggs and sugar on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 min. For the half batch you may need to use a hand mixer. You can use a hand mixer or whip for either size, but it may take longer and test your arm muscles!
5. Using a large rubber spatula or spoon, mix in the melted chocolate mixture. Then gently stir in the almond-flour mixture.
6. Cover and refrigerate until the dough is firm, about 1 to 2 hours or overnight.
7. Preheat the oven to 325F and line cookie sheets with parchment paper.
8. Pour some granulated sugar in a small bowl and powdered sugar into another.
9. Shape the cookies into 1” balls. Use a small cookie scoop if you have it to measure out consistent amounts of dough.
10. Roll each ball in the granulated sugar and then toss in the powdered sugar, coating them completely.
11. Place 1” apart on the cookie sheets.
12. Bake, rotating ½ through, until just slightly firm on the edges and soft in the centers. You should be able to make the cookies slide by just slightly nudging them with your fingers. Don’t over bake.
13, Cool. If any are left after your family finds them, store them in an airtight container.