Growing up one of the foods I looked forward to every Christmas was my Grandmother’s Chocolate Crackle Cookies. I was fascinated by the fact that no two cookies ever looked alike, some had few big bulbous cracks while others were riddled with them. They were little works of powdered sugar and cocoa art in my eyes.
I’m sure this is why I never attempted making them until a few years ago, thanks to Martha. I had picked up her cookie magazine ( it came out before the cookie cookbook) and sure enough there they were. I’ve made a few modifications so mine aren’t like Martha’s but they are like Dorothy’s and that’s what I was aiming for. –Erin
Chocolate Crackle Cookies
Here is a link the main recipe on Martha’s site.
- Completely omit the 8 oz. of bittersweet chocolate.
- Add 1/2 cup of flour.
- Freeze dough for at least a few hours, preferably overnight.
- Only remove one portion of dough from the freezer at a time and work VERY quickly to roll into balls.