Recipe by MARBALET
"Chocolate cookies that crack when you bake them."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
semisweet chocolate chips
packed brown sugar
sifted confectioners' sugar
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.
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 is a wonderful recipe, but I would recomend reducing the oil to 1/3 cup.
These cookies turned out great for me. They were very soft coming out of the oven, but I had no trouble moving them to the racks. The flavor and texture were wonderful. I just put the dough in the freezer for about 45 minutes befor baking. I made these for my 7 year old daughter's piano recital and they were a big hit with the kids and parents alike. I will make many more batches of these yummy cookies.
I've made them twice. The first time they turned out great, tasted like cookies. The second time they were a little too soft, more like brownies in cookie shape. overall they are like brownies, smelled like brownies when baking. A little sweet.
Mmm.. These were heavenly. I made these last night and my sister and I gobbled them up. Following a reviewer's advice, I reduced the oil to 1/3c. Surprisingly, the cookies do spread alot so they tasted like crispy thin cookies. Nevertheless, delish!
Great for chocolate lovers. These taste exactly like a recipe I made off of a Baker's baking chocolate box one time. They tasted as great then as they do now.
Amazing.... after a few changes from reading the reviews. Of course I didnt want droopy cookies, so I added 1/4 cup cocoa to batter to thicken it up and I stuck it in the freezer for a 1/2 hour (cause im too impatient to wait for them in the fridge!). I used butter instead of oil cause thats what I had and I didnt dip them in powdered sugar, just to eliminate the mess. I also added semi sweet chips to the batter. Well... they are amazing! Chocolate paradise! The stayed plump and round and perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Chocolate Crackle Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 79
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the chocolate lover’s chocolate chip cookie.
See how to make chocolate chip cookies with some cinnamon snap.
These dark chocolate cookies will double your chocolate delight.