Brownie Crackle-Top Cookies Recipe

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Brownie Crackle-top Cookies Recipe. © 2011 Peggy Trowbridge Filippone, licensed to, Inc.
Ratings (18)
  • Total: 29 mins
  • Prep: 15 mins
  • Cook: 14 mins
  • Yield: 70 cookies (70 servings)
Nutritional Guidelines (per serving)
64 Calories
2g Fat
10g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Is it a brownie or a cookie? These brownie crackle-top cookies are both. They are soft on the inside and slightly crunchy on the outside.

They look almost too pretty to eat, yet you have to do very little to produce this lovely effect. That makes them popular at bake sales and holiday cookie exchanges. You may also want to bake them to give to friends and loved ones as a gift from the kitchen.


  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter(melted and cooled to room temperature)
  • 3/4 cup cocoa powder (Ghiradelli preferred)
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips (may use miniature chips)
  • 3/4 cup confectioners' sugar (for coating cookies)

Steps to Make It

  1. In a large bowl, combine flour, sugar, baking powder, and salt until they are evenly mixed. Set this dry mixture aside.

  2. Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir them together until they are combined and no lumps remain. Mix vanilla extract with eggs, then whisk them into the cocoa butter mixture.

  3. Add the wet mixture to the dry flour mixture and mix thoroughly by hand with a rubber spatula. It may seem as if you need more liquid, but do not add any. Just keep folding and pressing until the mixture comes together. It will eventually reach the consistency of stiff brownie batter. Fold in the chocolate chips. Refrigerate the dough for 30 minutes to firm it up.

  4. Preheat the oven to 350 F. Line two baking sheets with silpat baking liners or parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)

  5. Pour confectioners' powdered sugar into a small bowl. Scoop the dough by teaspoons, roll it into balls, and drop the balls into the powdered sugar, rolling them around to cover them completely. Place the sugared dough balls on prepared baking sheets 1 1/2 inches apart.

  6. Bake the cookies for 12 to 15 minutes. The cookies will spread, puff up a bit, and form cracks. The longer you cook them, the more crispy they will become.

  7. Let the cookies cool for 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. Store in a covered container.

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