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Chocolate cookies

  • l
  • 8

I have been searching for a chocolate cookie recipe that ends up looking crackled with granulated sugar on top. Every recipe I have found that seems like it will be the one has been terrible. Anyone with a recipe for a dark chocolate cookie that is puffy, has a cracked appearance, and is rolled in granulated suger prior to baking?

Thanks,

L

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  1. I know I sound like a broken record always referencing marthastewart.com (I assure you I'm not affiliated), but her recipes for baked goods have never failed me.

    I made the recipe below once and had very good results overall. Don't bake often, so haven't made them again, but this sounds like what you may be looking for. I actually kept one log frozen so that I could make cookies when I had a craving. Believe this recipe won her annual cookie recipe contest. Good luck.

    Link: http://www.marthastewart.com/page.jht...

    3 Replies
    1. re: Carb Lover

      Thanks -- I will try it out this afternoon!

      L

      1. re: leslie

        Happy baking!

        One note: recipe calls for rolling dough in confectioner's sugar, which actually sort of dissolves into the cookie during baking if I recall. If you want sugar crystals to remain, then perhaps try using larger granules.

        1. re: Carb Lover

          We've been making these cookies since I was a little girl, and we always roll in the confectioners sugar and there is plenty left over after baking. Believe me we couldn't get away with eating them on the sly, the sugar gave us away!

    2. Here is a recipe that looks like what you have described. It seems a lot easier than the previous post.

      Chocolate Sparkle Cookies
      1/2 pound semi-sweet chocolate
      3 TBSP butter, room temp
      2 eggs
      1/2 cup sugar plus more for rolling
      3/4 cup ground almonds

      Melt choclate in microwave (about 2 to 3 minutes) or over a double boiler. When melted, add butter and mix until butter melts completely.

      Beat the eggs until light yellow in color and gradually add the sugar. Fold the chololate-butter mix into the eggs. Gently add the almond flour. Cover the dough and leave in the refrigerator over night.

      Heat the oven to 325 degrees. Line a cookie sheet with parchment paper.

      Use a small cookie scoop or large side of a melon baller and scoop out rounds of cookie dough. Roll into the granulated sugar and place about 2 inches apart on cookie sheet.

      Bake 12 minutes or until center of cookie no longer appears to be wet. Remove from oven and cool. Frost with sugar or can use sieved powdered sugar if desired.

      Makes a little over 3 dozen depending on how large you make them.

      I find that people cannot stop eating these cookies so I double or triple the recipe.

      3 Replies
      1. re: Neta
        r
        rollin'jagaimo

        Wow... this simple recipe seems almost too good to be true.

        Is this cookie crispy or soft?

        1. re: rollin'jagaimo

          They're crispy and too good to be true. We love them.

          1. re: Neta

            Neta,

            Truly delicious and easy to make. These and macaroons are a great way to use up almond meal. Thanks for sharing.