Mexican Chocolate Crackle Cookies

When you need a chocolate fix (which is at least daily for me) these crackle cookies are the perfect batch to make! They have very little flour, which means.... they are fudgy and gooey in the middle like a brownie! With a crispy outside, warm cinnamon undertones, and chunks of chocolate throughout, you are going to fall in love with these cookies. You can have a batch whipped up and baked in under 20 minutes, so it's a great go-to when you just need a good chocolate cookie in your life!

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Mexican Chocolate Crackle Cookies

Makes 2 dozen

1/4 cup butter (1/2 stick), softened

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 eggs

2 teaspoons vanilla

12 oz. semi-sweet chocolate chips, divided (about 2 cups)

3/4 cup gluten free flour (I use a 1:1 flour)

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 375°F. In a mixing bowl, cream together butter and sugars until light and fluffy. Add the eggs and vanilla; mix well. In a glass measuring cup, melt 8 oz. chocolate chips (1 1/3 cups) in the microwave on high in 30 second intervals, stirring between each, until completely melted. Pour the melted chocolate into the mixing bowl and beat until well blended. Whisk together the flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the mixing bowl, beating to combine. Stir in the remaining 4 oz. chocolate chips (2/3 cup). Drop by rounded 1 1/2 tablespoons (cookie scoop #40) on a parchment lined baking sheet. Bake for 10 minutes or just until cookies are set and slightly cracked on top. Allow to cool a few minutes on the pan, then transfer to a wire rack to cool completely.

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Step-by-step tutorial:

Gather your ingredients. You will need butter, sugar, brown sugar, eggs, vanilla, semi-sweet chocolate chips, gluten free flour, cinnamon, baking powder, and salt.

In a mixing bowl, cream together 1/4 cup softened butter (1/2 stick) and 1/2 cup sugar and 1/4 cup packed brown sugar until light and fluffy.

Add 2 eggs and beat.

Add 2 teaspoons vanilla and mix well.

In a glass measuring cup, melt 1 1/3 cups chocolate chips in the microwave in 30 second intervals, stirring between each. I have large wooden sticks I keep handy to stir when I'm melting in the microwave, that way I can keep the stick in when in the microwave. Set aside 2/3 cup chocolate chips to stir in later.

Pour the melted chocolate into the mixing bowl and beat to combine.

Whisk together 3/4 cup gluten free flour (I used a 1:1 blend), 2 teaspoons cinnamon, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the mixing bowl. Beat well to fully incorporate.

Add the remaining 2/3 cup chocolate chips and stir to combine.

On a lined baking sheet, scoop 1 1/2 tablespoon sized balls (#40 cookie scoop), Bake at 375°F for 10 minutes or until cookies are set and slightly cracked on top.

Cool on the pan for 2 minutes.

Remove cookies to a wire rack to cool completely. But be sure to eat some warm! That is when I think they are BEST.

Crispy on the outside, and gooey in the middle..... so perfect.

These cookies are going to become a favorite of your kiddos and friends. If you can spare a few, they are wonderful to share. Everyone loves a good chocolate cookie, especially if they weren't expecting it!

Recipe Source: Recipe adapted from a recipe in Better Homes and Gardens