Chocolate Crackle Cookies

Chocolate Crackle Cookies


"This recipe was handed down by my Aunt Maureen. One of the best chocolate sugar cookies you will ever eat."


servings 182 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Melt chocolate chips in double boiler. Remove from heat.
  2. Beat butter and sugar till creamy. Add egg and syrup, mix well. Stir in melted chocolate. Add all dry ingredients and mix well.
  3. Roll dough into 1 1/2 inch balls and roll in sugar.
  4. Place 3 inches apart on a ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 minutes. Let cool briefly before removing from pan.
  • profile image

Your rating



  1. 12 Ratings


These cookies came out too hard and tasting like pure sugar, way too sweet - we couldn't even taste the chocolate at all. It was like putting a spoonful of sugar in your mouth. I read another ...

Very good!!!Delicious, they are for sure! I would suggest that the sugar to roll them in MUST be poweder white so after the baking the carkles will be more obvious! They are perfect with a cup o...

The dough was a little too thick but the powered sugar made up for it

These cookies reminded me of a chocolate cinnamon cookie that I made in baking school. The Dutch-processed cocoa is a must! If they are too hard, then you cooked them too long.

When I made these the "dough" was like cake batter. I added a lot more flour and it still was not the consistantcy of dough. What did I do wrong? The cookies that resulted tasted good but I had ...

Great recipe! Thanks for sharing it. Followed the recipe to a tee. Great for making sandwich cookies or chocolate crust for cheesecake...

Spectacular! Roll in granulated sugar, then 10X sugar for best appearance. Only makes about 15 cookies-double or triple batch.

The batter was almost like a mousse, and it didn't have a deep chocolate taste, so instead of adding flour, I added about a quarter cup of unsweetened cocoa powder and chilled the batter till it...

These turned out great! I used Maple Syrup instead of the corn syrup and rolled the cookies in powdered/icing sugar and they were delicious. Soft and chewy and a big hit with the whole family.