These are by far my favorite cookies, though when I mentioned making chocolate crackles to the husband, he looked up and asked what they were. I guess I never make them? I just loved them at grandma’s house, and that’s it. It’s probably because you need to know your oven well, very well for this cookie to be a success. They are a wonderful fluffy, chewy cookie, but if you bake them too long you end up with a flat crunchy cookie… and if you under bake them, they are raw/doughy inside, and trying to re-cook them will only cause you pain. It’s my own version of goldilocks over here. These cookies have to be juuuust right. Knowing your oven is key or some dumb-luck is even better!
grandma’s original typed recipe
- 1 cup chocolate chips
- 1 cup brown sugar, packed
- 1/3 cup oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoons salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup powered sugar
Melt chocolate chips. Combine with sugar and oil. Add eggs, one at a time; beat well. Add vanilla.
Combine flour, baking powder, and salt. Add to chocolate mixture. Stir in nuts (optional).
Chill dough until firm and easy to handle. Drop teaspoons of dough in powdered sugar. Roll to coat surface. This is what makes the crackle.
Place on greased cookie sheet. Bake at 350° degrees for 10 – 12 minutes. Watch closely, DO not over bake! After taking them out of the oven place them on a cooling rack, I think they fluff up better that way! Enjoy!!