Chocolate Crackled Cookies

Chocolate Crackled Cookies

119 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    3 h 25 m
Recipe by  Crisco Baking Sticks®

“Cocoa powder and chocolate chips bring double-chocolate goodness to these sugar-coated crackled cookies.”

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Ingredients

Adjust Servings

Original recipe yields 3 -dozen cookies

Directions

  1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
  2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
  3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

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Reviews (119)

Rate This Recipe
Linda D.
286

Linda D.

I just love it when someone claims to have followed a recipe "perfectly" except they did things differently in three ways, and then gives the recipe a poor rating-(don't you?) For those who aren't aware, a stick of Crisco is equal to 1 cup, so if you don't have the sticks, just measure out a cup and you're fine.

Susan
169

Susan

Crunchy outside, gooey, chocolatey inside. Very good for chocolate lovers. Important to remember 1 stick of Crisco is 1 c. as opposed to 1 stick of margarine being 1/2 c. - perhaps this is why others thought they were too sticky or too dry. Made exactly as written except that I used Hershey's Special Dark cocoa and they were just right. Don't skip the rolling in granulated sugar step. It makes the powdered sugar not soak into the cookies while baking and gives the snow capped look!

Echo
52

Echo

Delicious, super easy cookies. I substituted a stick of butter for the Crisco, and had no problems. They look just like the main picture! I also substituted butterscotch chips for the chocolate chips (since they were on sale) for delicious results. They are difficult to tell when they're done, but you can touch the tops with a fork - once they don't jiggle or move, they're done. For the curious: I know Crisco measures 1 stick = 1 cup, and butter is 1 stick = 1/2 cup, but for whatever reason, 1 stick of butter worked just fine.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 18.7 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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