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Brown Sugar Chocolate Crackle Cookies

Brown Sugar Chocolate Crackle Cookies


Chocolate cookies that crack when you bake them.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet


  1. Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
  2. Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  4. Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
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Frannie Turrell

Cookies were tasty. But I'm wondering if 1 cup of flour is correct. The "dough" was more like batter til chilled for a long time. Even after 4 hours of chilling, the cookies still spread pretty flat when baking. 1 cup of flour and 1 cup of chocolate chips does not sound like proper proportions. Just wondering.


This has incredible chocolate flavor! It was just what I was looking for flavor wise, but when ready to take out of the oven it's almost impossible. The batter spreads so much a and stays so crumbly and oozy that when I tried to pick it up with the spatula the cookie kept falling apart and I had to just take each one and put it on the cooling rack and then shape it back to a cookie shape because it completely looses it's shape if you touch it while it's in the oven. Before this batter is even cooked though this recipe would make a great fudge I think. Anyway, I highly reccomend this recipe for seriouse chocolate lovers like me, but try to figure out a way so it's not so impossible to get the cookies out of the oven first! I just went back and put the rest of the batter into a small glass baking dish about 4 inches deep and about 9 inches lone and 4 inches wide and baked it. That's the way to do it atleast for me until I can find a way to do it in cookie form. This was it is a bit like fudge or a brownie. Very good regardless.


This is a wonderful recipe, but I would recomend reducing the oil to 1/3 cup.