Somewhere between a brownie and a cookie, these fudgy balls, with their dramatically crinkly exteriors, are rolled in powdered sugar. They’re a festive treat you’ll want to keep making long after the holidays are over. (This recipe yields 24 cookies.)
| Level: | Intermediate |
| Total: | 1 hr 42 min |
| Active: | 30 min |
| Yield: | 12 servings |
| Level: | Intermediate |
| Total: | 1 hr 42 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 4 ounces unsweetened chocolate, chopped
- 1 3/4 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon flaky sea salt
- 1/2 cup canola oil
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Instructions
- In a double boiler or heatproof bowl set over (but not touching) barely simmering water in a pot, temper (melt) the chocolate, stirring occasionally with a rubber spatula. Keep warm.
- Measure your dry ingredients with the “dip and sweep” method: Dip a measuring cup or spoon into the dry ingredient, then use the back of a knife to sweep away the excess and level the surface. Whisk together flour, cocoa, baking powder, and salts in a bowl, and set aside.
- Crack the eggs into a bowl and add the vanilla.In the bowl of a stand mixer fitted with a paddle attachment, mix the oil and sugar on low speed, 1 minute. Turn mixer off, add melted chocolate, and mix to combine on low speed, 30 seconds. Turn mixer to medium and add the eggs and vanilla, one egg at a time, mixing briefly to incorporate before adding the next. Turn mixer off and scrape down the sides of the bowl. Mix again on medium speed, 30 seconds.
- With the mixer off, add the dry ingredients all at once. Mix on low speed until the dough comes together but still looks shaggy, 30 seconds. Do not overmix. Remove bowl from mixer and use a rubber spatula to bring dough together by hand. Wrap dough in plastic wrap and refrigerate 1 hour.
- Bake: Preheat oven to 325 F. Line two rimmed baking sheets with parchment paper. Put the confectioners’ sugar in a bowl. Portion the dough into 24 mounds, then roll into balls. Coat the balls completely in the sugar; when you’re through, they should resemble snowballs. Evenly space the balls on the prepared baking sheets, 12 to a pan. Bake 8 minutes, then rotate the pans and bake another 4 minutes.
- After 12 minutes, remove from the oven and let settle on the pan for 2 minutes. The cookies will have a crinkly appearance but might still look under cooked in the middle. This is fine, because they’ll continue cooking out of the oven while they’re settling. Remove to a wire rack to cool completely. Devour.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 291 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 166 mg |
| Serving Size | 1 of 16 servings |
| Calories | 291 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 166 mg |
Reviews
I am 56 years old. My daughters and husband have been asking me to make the Bebe’s Crackle cookies (what are family called this cookie) for years. I have attempted to make them using Bebe’s recipe, but the were awful. I thought this year that I would give it one more try. After much research, I decided to try this recipe. My husband said the cookies took him back to his childhood and my daughters were instantly in love…success! Thank you so much.
I have not even made these yet and I know they will be awesome. I will update if they are not.
So so good, best treat I’ve ever made