These classic holiday cookies are perfectly soft, tender and chewy, making them absolutely irresistible. See below for our Hershey's Kiss variation.
- Prep time 25 minutes
- Total time 3 hours
Ingredients
Method
In large heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter, stirring, until smooth, about 3 minutes. Let cool slightly.
In bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
Whisk egg, brown sugar, milk and vanilla into cooled chocolate mixture; stir in flour mixture. Cover and refrigerate for 2 hours. (Make ahead: Refrigerate for up to 2 days.)
Preheat oven to 325°F. Line baking sheet with parchment paper.
Roll half the dough by heaping 1 tbsp into 12 balls. Roll each ball in icing sugar; repeat coating once. Arrange on prepared pan.
Bake until tops are crackled and no longer shiny, 11 to 13 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. Repeat with remaining dough and icing sugar.
Test Kitchen Tip: For the best icing sugar coating, refrigerate dough as long as possible (up to 2 days), then roll cookies once in icing sugar; repeat coating, starting with the first cookie rolled. This ensures that most of the moisture is absorbed by the first coating and allows the second to remain visible.
CHANGE IT UP:
CHOCOLATE CRACKLE SMOOCHES
Remove baked cookies from oven; immediately press 1 chocolate drop candy (such as Hershey’s Kisses) into centre of each cookie. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely.
Makes 24 cookies.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 66 mg
- Sugars 7 g
- Protein 1 g
- Calories 81
- Total fat 4 g
- Potassium 54 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 4
- Folate 4
- Calcium 1
- Vitamin A 2
