Spicy Crackled Chocolate Cookies
These cookies are made with sugar and spice and all things nice. Their cracked or crinkled exterior makes these cookie stand out and is created by rolling your cookie dough in icing sugar before baking.
Yield: Makes about 2 dozen
November 12, 2019
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp cayenne pepper
- ⅔ cup unsweetened cocoa powder, sifted
- ½ cup salted butter, melted
- 4 large eggs
- 2 tsp vanilla
- 1 cup icing sugar
- Preheat oven to 350°F.
- Combine flour, sugar, baking soda, salt and cayenne pepper in a bowl. Set aside.
- Whisk together cocoa and butter in a large bowl. Whisk in eggs and vanilla. Add flour mixture and stir just until combined. Gather dough into a ball. Wrap dough in plastic wrap and refrigerate until firm, about 45 – 60 minutes.
- Shape dough into 1 inch balls. Roll balls in icing sugar. Place balls 3 inches apart on parchment paper-lined baking sheets.
- Bake until tops of cookies are cracked, about 12 – 13 minutes. Do not overbake. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. May be refrigerated for up to 1 week or frozen for up to 3 months.
Nutritional analysis per cookie: 177 calories, 5.1 g fat, 3.2 g protein, 30.9 g carbohydrate, 1.3 g fibre, 144 mg sodium