Dark Chocolate Crack Cookies

December 15, 2014

Yield: 24-30 cookies


  • 3/4 cup (100g) all-purpose Flour
  • 1/2 teaspoon (3g) Baking Powder
  • 1/4 teaspoon (1g) Sea Salt
  • 8 ounces (225g) Dark Chocolate, chopped
  • 3 Tablespoons (45g) unsalted Butter
  • 2 Tablespoons Bourbon or Amaretto
  • 2 large Eggs, room temp.
  • 1/3 cup (65g) Sugar (+ extra for coating cookies)
  • Confectioners Sugar (for coating cookies)


  1. In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
  2. Combine the dark chocolate, butter, and Amaretto in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
  3. Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
  4. Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (about 2 hours).
  5. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
  6. Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
  7. Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
  8. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

Source: White on Rice Couple

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1 Comment

  • Reply laura Monday December 15th, 2014 at 03:56 PM

    vraiment sympa ces biscuits de Noël !!

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