Fudgy Crackled Chocolate Cookies
Slightly crispy and sugary on the outside, soft and fudgy on the inside, these cookies are perfect for holidays, a celebration, or simply because you want a chocolate fix.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 cup unsalted butter, at room temperature (1/2 stick)
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar + more (1/3 cup) optional for rolling cookies
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup confectioners' sugar
Instructions
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Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
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In a medium, sift or whisk together the flour, cocoa powder, baking powder, and salt.
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In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, oil, and both sugars until light and creamy. this will take about 3 minute if using an electric mixer or 5 to 6 minutes if creaming by hand. Add the eggs and vanilla and beat until combined. Add the dry ingredients and beat on low speed or by hand until the dough comes together.
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Put the confectioners' sugar in a shallow bowl for rolling.
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Using a medium (1 1/2-tablespoon) cookie scoop, scoop the dough into balls, drop them into the confectioners' sugar, and roll to coat. Place the balls 2 inches apart on the prepared cookie sheet.
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Bake for 12 to 13 minutes, until the cookies are cracked on top.
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Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
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Tip: You can roll the cookie dough first in granulated sugar and then in the confectioners' sugar. This will help dry out the dough, giving your cookies even more of a cracked effect.
Recipe Notes
For a quarter sheet pan, leaving two-inches between the cookies (they do spread), you can fit about one dozen on the pan. I used three sheets, baking the first two together and the third separately.
See my note in the blogpost just above the recipe about the difference between Dutch-processed and natural cocoa and which to use in this recipe. I used Dutch-Processed.
If you don't have the proper size cookie scoop, use rounded tablespoonfuls.
I followed the tip and rolled the cookies in both granulated (first), followed by confectioners' sugar. I liked the effect that gave to the exterior of the cookies.
The batter is soft and easily dented while rolling. Handle it delicately if you want to maintain well-rounded cookies.