Chocolate Cracked Top Cookies
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
45 cookies
- Serves:
- 10
ingredients
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3⁄4 cup salted butter, room temperature
- 1 1⁄4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3⁄4 cup chocolate chips
- 1 cup icing sugar (for rolling cookies)
directions
- In medium bowl, sift together flour, cocoa, baking powder, salt and cinnamon. Set aside.
- In medium bowl, cream butter and granulated sugar until light and fluffy.
- Beat in egg and vanilla.
- Using a wooden spoon, gradually stir in flour mixture and chocolate chips to form soft dough.
- If mixture seems too dry, add a few drops of water.
- Form dough into two balls and flatten into disks; wrap in plastic and refrigerate for two hours or overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheets with parchment paper and set aside.
- Using 1 tablespoon of chocolate dough, shape into 1 inch balls; flatten the top just slightly.
- Roll each in the icing sugar until fully coated.
- If any dark brown dough is visible, roll again in the icing sugar.
- Bake the cookies until the sugar coating splits, about 12 to 15 minutes, rotating halfway through.
- Cool on baking sheet for 5 minutes before moving to wire racks to cool completely.
- Store in an airtight container up to 1 week or freeze up to 3 weeks.
- Makes about 45 cookies.
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RECIPE SUBMITTED BY
<p>I am a retired school secretary. I'm a 13 year breast cancer survivor and love to cook.</p>