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Wildly Wicked Chocolate Fudge Crackle Cookies

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Rating: 3.5   Reviews: 11 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 18
These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookies might spread and flatten too much.
3 cups semisweet chocolate chips
1/2 cup (packed) golden brown sugar
1/4 cup granulated sugar
2 large eggs
2 tablespoons dark corn syrup
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Wildly Wicked Chocolate Fudge Crackle Cookies Recipe at
Preheat oven to 350 degrees F. Butter 3 large (18-by-13-inch) baking sheets.

Melt 1 1/2 cups chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.

Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, instant coffee granules and extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes.

Drop dough ( it will be soft) by well mounded tablespoonfuls onto prepared sheets, spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

  • For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar.

  • For chocolate-mint cookies, omit the instant coffee granules and add 1/2 teaspoon peppermint extract.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 18
Calories: 189
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 22mg
% Cal. from Fat: 43%
Cholesterol: 24mg
Protein: 2g
Spotlight Recipe Review See all 11 reviews »

Rating: 5
by: Debbie, TX Reviewed: 11/09/2007
These cookies are fabulous! I followed the recipe exactly except for adding 1/4 tsp. salt to the flour mixture. The baking directions were somewhat unclear to me where it says 'reverse cookie sheets...' Just turn the sheet in the oven around (for even heat distribution?) Bake each batch of cookies for a total of 16 minutes. Another clarification: the ingredient list calls for instant coffee but if you read the second option at the bottom of the recipe it says espresso powder. Instant coffee worked fine. When I make these again I will use a gourmet brand of chocolate chips v. the national brand in the yellow bag ;-) I also got more than 18 cookies from this recipe. They're very rich so you really don't want a monster cookie!
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