Chocolate crackle cookies

Chocolate Crackle Cookies are chocolate cookies that are characterized by their “cracked” surface which forms during baking. Here is the standard recipe, but with an Italian touch I would suggest using a superior quality chocolate, like a fine Italian dark chocolate, to enhance the flavor.

Ingredients

• 200 g of good quality dark chocolate
• 60 g of butter
• 100 g of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 210 g of type 00 flour
• 2 tablespoons of unsweetened cocoa powder
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• Enough granulated sugar (for rolling the cookies)
• Enough powdered sugar (for rolling the cookies)

Preparation

1. Melt the chocolate in a bain-marie with the butter. Once melted, remove from heat and let cool slightly.
2. In a bowl, whisk the eggs with the granulated sugar until you have a light and fluffy mixture.
3. Add the vanilla extract to the now lukewarm chocolate and butter mixture and mix well.
4. Combine the chocolate with the whipped eggs and fold in gently.
5. In another bowl, sift together flour, cocoa, baking powder, and salt.
6. Add the dry ingredients to the wet mixture and mix until the dough is uniform.
7. Cover the dough with cling film and refrigerate for at least 2 hours, until it is firm.
8. Preheat the oven to 160 °C and prepare a baking sheet with parchment paper.
9. Form the dough into walnut-sized balls and roll them first in granulated sugar and then in powdered sugar.
10. Place the balls on the baking sheet, leaving some space between them.
11. Bake in the preheated oven for 10-12 minutes, until the cracks are well visible.
12. Let the cookies cool before serving.

Trivia

These cookies originated in the United States and have become very popular during the holidays, especially for their striking aesthetic. The cracked surface is due to the contrast between the moist dough and the powdered sugar, which dries out first during baking, creating the characteristic cracked effect.