Welcome back to Cookie Monday! Today, we have Fudge Crackle Cookies. Without question, these are my favorite cookies of all-time. Bold statement, I know, but once you get a chance to try these for yourself, I think you’ll agree. With their rumpled tops and chewy, rich centers, they have everything you need in a cookie. The genius behind these cookies comes from a family my parents have known for a long time. A few times a year, they throw parties complete with a central table laden with delicious cheeses, galettes, crackers, breads, fruits, cakes, and most importantly, the Fudge Crackle Cookies.
I remember going to these parties as young as four or five and seeing my younger brother—who was barely able to reach the table at the time, take multiple cookies over the course of the night. If he thought no one knew, he was mistaken, because the chocolate mustache was a dead giveaway. Generous quantities of unsweetened chocolate and chocolate chips makes these cookies instantly addictive—so much so that I had to hide them in an undisclosed location so that I knew I would still have some to photograph. This caused a slight conflict when it was revealed that there still were cookies in the house, but sometimes sacrifices must be made.
The next time you need to bring cookies to an event, or are just craving something ridiculously indulgent and full of chocolate, make these cookies. They are universally loved and unfailingly delicious. As always, enjoy and happy Monday!
Fudge Crackle Cookies
Recipe from Ellin Klor, originally from The Village Baker
Makes 45 cookies, less if you sample the dough for “quality assurance”
½ cup unsalted butter (1 stick), cut into 8 pieces
6 oz. unsweetened chocolate, chopped
2 cups sugar, plus ½ cup for coating
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon table salt
1 cup chocolate chips
1 cup pecans, finely chopped
- Heat a small saucepan filled half-way with water over medium heat until water comes to a simmer. Place the butter and chocolate in a metal or glass bowl and rest it over the simmering water. Stir frequently until the butter and chocolate have melted, then set aside to cool.
- In a large bowl, whisk together the eggs, then add the 2 cups sugar and vanilla and whisk vigorously until smooth. Add the cooled chocolate mixture and whisk well to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the chocolate and egg mixture and gently fold with a rubber spatula until just combined. Fold in the chocolate chips and the pecans until evenly incorporated. Cover the bowl with plastic wrap, and refrigerate for at least 5 hours. Do not try to cut corners and chill the dough for less time, you will be disappointed with the end result.
- When the dough has chilled, remove 1/3 of it at a time from the fridge so that the remainder stays chilled. Preheat the oven to 325F, line 2 baking sheets with parchment paper, and place the coating sugar in a shallow bowl. Taking 2 tablespoons of dough at a time, roll them into ball and then roll the dough balls in the sugar. Place them 1 ½ -2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, until cracks have formed, cookies have set, and there is a slight crust on the edges. Do not over bake. Let cookies rest on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.