The first time I made these cracked chocolate cookies, I was surprised at how much they resembled truffles. I've ended up making them several times, usually when I have leftover chocolate that needs to be used. It's not a complicated recipe, but it requires a bit of patience for cooling. They are quite soft after baking, so don't rush to take them out of the tray.
Quick Info
Total Time: 3 hours 30 minutes (includes dough cooling)
Servings: about 24 cookies
Difficulty: easy, with a little attention to shaping the balls
Ingredients
225 g chocolate (I usually use dark chocolate, at least 50% cocoa)
50 g butter
70 g sugar
2 eggs, at room temperature
225 g all-purpose flour
1 teaspoon baking powder (not heaping)
a pinch of salt
1 teaspoon vanilla extract (optional, but rounds out the flavor)
powdered sugar for rolling the cookies
Instructions
1. Place the broken chocolate and butter in a heatproof bowl. Melt them over a double boiler, stirring occasionally. When the mixture is smooth, remove it from heat and let it cool for 10-15 minutes.
2. Meanwhile, beat the eggs with the sugar on high speed for at least 5 minutes, until they lighten in color and become creamy. It's important to beat them well; otherwise, the cookies will be denser.
3. Gradually incorporate the melted chocolate (it should still be slightly warm but not hot), mixing at low speed.
4. Mix the flour with the baking powder and salt separately, then add them to the mixture. Stir with a spatula, not with the mixer, just until you no longer see dry flour.
5. Add the vanilla extract. In the end, you should have a quite soft dough; don't expect to be able to shape anything now.
6. Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours. The dough needs to firm up; otherwise, you won't be able to form balls.
7. Prepare two plates: one with granulated sugar and one with powdered sugar. Take the dough out of the fridge. Use a teaspoon to quickly form balls about the size of a walnut. If it sticks, rinse your hands with cold water, then dry them well.
8. Roll each ball first in the granulated sugar, then in the powdered sugar. The granulated sugar helps form the cracked crust. Don't skip the powdered sugar step; otherwise, they won't look appealing.
9. Place the cookies on a baking tray lined with parchment paper, spaced 3-4 cm apart. Don't flatten them.
10. Bake in a preheated oven at 170°C (top and bottom heat, no fan) for 10-12 minutes. Don't leave them longer, even if they seem soft in the center; they will harden as they cool.
11. Let them cool completely on the tray; otherwise, they are very soft and can break easily. After they have cooled completely, they can be transferred to a platter or a box.
Why I make the recipe often
They keep well for a few days and are a quick solution when I need something chocolatey for a snack or coffee. The dough can be kept in the fridge overnight if I don't have time to bake on the same day. The cookies are quite dense and don't crumble easily if you let them cool well.
Tips and Variations
Tips
The dough becomes easier to shape after at least 3 hours in the fridge.
If the melted chocolate is too hot when you add it to the eggs, you risk cooking the eggs. Check with your finger.
Use two teaspoons to portion the dough without getting too messy.
Don't overbake the cookies, even if they seem soft; otherwise, they become dry.
Substitutions
You can use milk chocolate, but it will be sweeter and less intense.
For an extra flavor, you can add a little instant coffee dissolved in the chocolate or a bit of cinnamon.
If you don't have baking powder, you can substitute with half a teaspoon of baking soda.
Variations
Add some small pieces of nuts or hazelnuts to the dough for texture.
You can use mint or orange extract instead of vanilla.
For a slightly salty note, sprinkle a little coarse salt on top before baking.
Serving Ideas
They go well with milk or coffee in the morning.
They are suitable for a snack, as they don't crumble.
You can give them as a gift; they look nice in a metal box.
Frequently Asked Questions
1. Can I freeze the dough for the cracked chocolate cookies?
Yes, it can be frozen. Wrap it directly in plastic wrap and thaw it overnight in the fridge before shaping.
2. How long do the cookies last after baking?
They last up to a week in a sealed box in the fridge. At room temperature, they stay good for 3-4 days.
3. Can the recipe be made with cocoa instead of chocolate?
Yes, but the proportions of fat and liquid need to be adjusted. For cocoa, add more butter or a tablespoon of milk.
4. How do I know if they are ready, even if they still seem soft?
The edges should be firm and the center slightly shiny. The cookies will harden after cooling.
5. Can I use brown sugar instead of white?
Yes, but the cookies will have a slightly caramelized hue and may turn out denser.
Nutritional Values (per piece, estimated)
Calories: ~100 kcal
Protein: 1.5 g
Carbohydrates: 13 g
Fats: 5 g
Values may vary depending on the chocolate used. They are not very low in calories, but the portion is small.
Storage and Reheating
They are best stored in an airtight container in the fridge. They are not reheated but served at room temperature. If you want to keep them longer, you can freeze the baked cookies in sealed bags. After thawing, let them sit for 15-20 minutes at room temperature before serving.
Quick Info
Total Time: 3 hours 30 minutes (includes dough cooling)
Servings: about 24 cookies
Difficulty: easy, with a little attention to shaping the balls
Ingredients
225 g chocolate (I usually use dark chocolate, at least 50% cocoa)
50 g butter
70 g sugar
2 eggs, at room temperature
225 g all-purpose flour
1 teaspoon baking powder (not heaping)
a pinch of salt
1 teaspoon vanilla extract (optional, but rounds out the flavor)
powdered sugar for rolling the cookies
Instructions
1. Place the broken chocolate and butter in a heatproof bowl. Melt them over a double boiler, stirring occasionally. When the mixture is smooth, remove it from heat and let it cool for 10-15 minutes.
2. Meanwhile, beat the eggs with the sugar on high speed for at least 5 minutes, until they lighten in color and become creamy. It's important to beat them well; otherwise, the cookies will be denser.
3. Gradually incorporate the melted chocolate (it should still be slightly warm but not hot), mixing at low speed.
4. Mix the flour with the baking powder and salt separately, then add them to the mixture. Stir with a spatula, not with the mixer, just until you no longer see dry flour.
5. Add the vanilla extract. In the end, you should have a quite soft dough; don't expect to be able to shape anything now.
6. Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours. The dough needs to firm up; otherwise, you won't be able to form balls.
7. Prepare two plates: one with granulated sugar and one with powdered sugar. Take the dough out of the fridge. Use a teaspoon to quickly form balls about the size of a walnut. If it sticks, rinse your hands with cold water, then dry them well.
8. Roll each ball first in the granulated sugar, then in the powdered sugar. The granulated sugar helps form the cracked crust. Don't skip the powdered sugar step; otherwise, they won't look appealing.
9. Place the cookies on a baking tray lined with parchment paper, spaced 3-4 cm apart. Don't flatten them.
10. Bake in a preheated oven at 170°C (top and bottom heat, no fan) for 10-12 minutes. Don't leave them longer, even if they seem soft in the center; they will harden as they cool.
11. Let them cool completely on the tray; otherwise, they are very soft and can break easily. After they have cooled completely, they can be transferred to a platter or a box.
Why I make the recipe often
They keep well for a few days and are a quick solution when I need something chocolatey for a snack or coffee. The dough can be kept in the fridge overnight if I don't have time to bake on the same day. The cookies are quite dense and don't crumble easily if you let them cool well.
Tips and Variations
Tips
The dough becomes easier to shape after at least 3 hours in the fridge.
If the melted chocolate is too hot when you add it to the eggs, you risk cooking the eggs. Check with your finger.
Use two teaspoons to portion the dough without getting too messy.
Don't overbake the cookies, even if they seem soft; otherwise, they become dry.
Substitutions
You can use milk chocolate, but it will be sweeter and less intense.
For an extra flavor, you can add a little instant coffee dissolved in the chocolate or a bit of cinnamon.
If you don't have baking powder, you can substitute with half a teaspoon of baking soda.
Variations
Add some small pieces of nuts or hazelnuts to the dough for texture.
You can use mint or orange extract instead of vanilla.
For a slightly salty note, sprinkle a little coarse salt on top before baking.
Serving Ideas
They go well with milk or coffee in the morning.
They are suitable for a snack, as they don't crumble.
You can give them as a gift; they look nice in a metal box.
Frequently Asked Questions
1. Can I freeze the dough for the cracked chocolate cookies?
Yes, it can be frozen. Wrap it directly in plastic wrap and thaw it overnight in the fridge before shaping.
2. How long do the cookies last after baking?
They last up to a week in a sealed box in the fridge. At room temperature, they stay good for 3-4 days.
3. Can the recipe be made with cocoa instead of chocolate?
Yes, but the proportions of fat and liquid need to be adjusted. For cocoa, add more butter or a tablespoon of milk.
4. How do I know if they are ready, even if they still seem soft?
The edges should be firm and the center slightly shiny. The cookies will harden after cooling.
5. Can I use brown sugar instead of white?
Yes, but the cookies will have a slightly caramelized hue and may turn out denser.
Nutritional Values (per piece, estimated)
Calories: ~100 kcal
Protein: 1.5 g
Carbohydrates: 13 g
Fats: 5 g
Values may vary depending on the chocolate used. They are not very low in calories, but the portion is small.
Storage and Reheating
They are best stored in an airtight container in the fridge. They are not reheated but served at room temperature. If you want to keep them longer, you can freeze the baked cookies in sealed bags. After thawing, let them sit for 15-20 minutes at room temperature before serving.