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Chocolate Crackle Tops


Chocolate Crackle Tops

Chocolate Crackle Tops

Not only do these Crackle Top Cookies look great, they're rich chocolaty flavor is to die for.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes about 50


  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 4 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 3/4 cup confectioners' sugar


1. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until mixture looks like wet sand. Beat in the eggs until blended, then beat in the chocolate, vanilla, baking powder, and cinnamon. With mixer on low speed, gradually beat in the flour, beating until well blended.

2. Wrap dough in waxed paper or plastic wrap and chill for 1 hour, or until firm enough to handle.

2. Preheat the oven to 350°F. Grease cookie sheet(s).

3. Shape heaping teaspoonfuls of the dough into balls (this could be a bit messy). Roll balls in confectioners' sugar. Place 1 1/2 inches apart on prepared cookie sheet(s).

4. Bake for 15 minutes, until tops are puffed and cracked. Cool cookies on cookie sheet set on wire rack for 2 to 3 minutes before removing to rack to cool completely.

Recipe Notes

• Store the cookies in an airtight container for up to 5 days, freeze for up to 1 month.
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