Fudge Crackles Recipe - Allrecipes.com

Fudge Crackles

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"Fudgey cookie, crackly on the outside and moist inside."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
  2. Mix together flour, baking powder and salt and set aside.
  3. Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
  4. Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.
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Reviews More Reviews

Jul 18, 2008

The cookies were absolutely delicious and lived up to my excitement for fudge crinkles, crackles, chewies, by any name my favorite cookie! I had to tweak the proportions as well, and the cookies took no more than 6 minutes. Due to my limited tins and pans, I found out that this combination of ingredients - in any preferred measurements - is an indulgence as well as an invincible go-to for any event. It can make an amazing pie crust on the bottom or, if you line the pie tin with wax paper and grease+powdered sugar the paper, you can flip it onto the top of a pie or cheesecake! or for cookie cake (if you add a bit of baking soda and almost double the chocolate chips, it's SO crackly outside and fudgy inside)! I can't imagine this recipe with anything less than Ghirardelli 60% dark or semi-sweet chocolate chips- it's worth the extra dollar over Hershey. I am so excited to add this to my catering platters!

Aug 29, 2002

Good, needed more flour. I used 1 3/4 cups instead of 3/4 cups. Lots of chocolate!


5 Ratings

Oct 03, 2008

I added another 3/4 cup flour. Everyone loved it!!

Feb 16, 2010

Great recipe, fairly easy. The reason why so many people have trouble with the batter is the melted chocolate. If you let it cool like the recipe says, the batter is very workable. Even so, I did add an extra cup of flour and they were perfect. They are almost gone and I made them yesterday!

Jan 21, 2010

Well this was a disaster. 1 3/4 cups of flour was too much, and I think maybe the chocolate was too hot when I added it to the egg mixture. I ended up with hard little ice-cream scoop-shaped lumps. Crunchy outside and soft inside as advertised though. I may make a second attempt, but not really worth the investment in chocolate. Flatenning them with a fork was not an improvement.....rubbery crumbles resulted.


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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