There is just something fun about a dessert covered in powdered sugar! Yes, we all breath it in at least once and cough and make a mess, but mostly it's just true joy with all that sweetness coating our treat. Now, add a rich, fudgy chocolate cookie studded with chocolate chips underneath, and you've got the perfect dessert! My sister-in-law shared this recipe with me years ago, and I've since tweaked it to make it gluten free. They are fabulous, and will become a favorite of your kiddos too!
Chocolate Crackle Cookies
Makes 4 dozen
2 cups semi-sweet chocolate chips, divided
2 tablespoons butter, softened
1 cup granulated sugar
1 1/2 teaspoon vanilla
2 large egg whites
1 1/2 cups gluten free 1:1 flour (I used Bob's Red Mill)
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1/4 cup water
1/2 cup powdered sugar
In a glass measuring cup, microwave 1 cup chocolate chips on high for 1 minute. Stir, then microwave for 30 seconds and stir until smooth and melted. Set aside to cool. In a large mixing bowl, beat butter, granulated sugar, and vanilla together. Add the melted chocolate and egg whites and beat until smooth. Add half of the flour along with the baking powder and salt; mix. Add the water and mix, then add the remaining flour and beat until smooth. Cover with plastic wrap and refrigerate until firm, about 1-2 hours. Preheat oven to 350°F. Scoop cookie dough into 1 1/2 inch balls (I use my smallest cookie scoop), then roll in the powdered sugar to coat generously. Place on a greased or parchment lined baking sheet. Bake for 11 minutes. Cool on the pan for 2 minutes, then move to a wire rack to cool completely.
Gather your ingredients. You will need semi-sweet chocolate chips, butter, sugar, vanilla, 2 eggs, gluten free flour 1:1 mix, baking powder, salt, water, and powdered sugar.
In a glass measuring cup, melt 1 cup chocolate chips in the microwave on high for 1 minute, then stir. Microwave for another 30 seconds and stir until smooth and melted (you may need to do another 30 seconds). The key to melting chocolate chips in the microwave is to not cook them too much. Just enough to get them soft, then you do the rest of the work by letting them melt together as you stir. Set aside and allow to slightly cool. In a large mixing bowl, cream together 2 tablespoons softened butter, 1 cup granulated sugar, and 1 1/2 teaspoons vanilla.
Add the melted chocolate and 2 egg whites and beat until smooth. Add half of the flour (about 3/4 cup) along with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Beat on low. Slowly add 1/4 cup water and mix to incorporate. Add the remaining flour and beat until smooth.
Pour in 1 cup chocolate chips and mix in.
Cover the cookie dough with plastic wrap and refrigerate to firm. This will take 1-2 hours. This step is important, so don't skip!
Once the dough is chilled and firm, form 1 1/2-inch balls, using smallest cookie scoop, then roll them in the powdered sugar to coat generously.
Line them up on a parchment-lined/silicone mat covered baking sheet. Bake at 350°F for 11-12 minutes. You want the centers to still be soft so you get that fudgy middle.
Allow them to cool a few minutes on the pan, then transfer to a wire rack to cool completely.
They taste so amazing warm.... I dare you to eat just one!
They are REALLY good the next day too! Most cookies are the best the day you make them, but I really love these the next day. They are super delicious cold too!
The fudgy center full of chocolate chips and the sweet sugary coating are just fantastic!
You need to give these chocolate crackle cookies a try, and let me know what you think!
Recipe Source: Recipe adapted from a recipe from my sweet sister-in-law, Jenny Preece