Chocolate Crack Cookies
Wednesday, December 7, 2011
Ooey gooey crack cookies
I call these Chocolate Crack Cookies because they are utterly irresistible to the chocolate addict. Incredibly rich, these cookies are like a cookie version of flourless chocolate cake with a delicate surface that breaks into fudgy chocolate decadence.
This is the ultimate death-by-chocolate cookie. If you’re a dark chocolate lover, forget it, you are done for.
Death by chocolate
What sets this cookie apart from the rest is its texture and off the charts richness. The surface of the cookie is delicate and has a satiny muted sheen. But once you bite into it, the cookie center is soft and rich, and if eaten warm (I’ve never been able to resist at least one right out of the oven), gooey like a molten chocolate lava cake.
Sold? I thought so.
This is where the decadence starts
The decadence starts with high quality chocolate. Splurge on using the premium stuff, you won’t regret it. I go with Scharffen Berger, Ghiradelli, or Guittard. Melt the bittersweet chocolate and unsweetened Baker’s chocolate over a double boiler (aka bowl over simmering water).
Next, sift together your dry ingredients. Sifting will aerate the flour and result in a lighter end result.
On to the wet ingredients. You want to make sure your butter and eggs are at room temperature. This will allow you to get that pale yellow fluffiness you’re looking for when you cream together the butter and sugar. Then, when you add in the eggs, you want to mix it on high just until the mixture takes on a slight sheen and looks smooth and light. This is what will give you that sense of airiness when you bite into the cookie. Next, mix in the vanilla and instant espresso powder.
Espresso powder
Do not omit the espresso powder. You won’t be able to single out the coffee flavor in the end product, but it will bring out an added dimension of complexity in the chocolate. I always add a bit to my chocolate cake and brownie recipes to juice ‘em up a bit. Espresso powder is like steroids for chocolate.
Fold
Now that the wet and dry portions are done, it’s time for the two to become one. (Sorry, I just quoted the Spice Girls. Yep. I did that.) When you fold in the dry ingredients into the wet ingredients, be careful to not over mix. You want to keep it light.
Crunch and Texture
Toasted pecans add some crunch and nuttiness to the cookie. Hazelnuts would also be lovely, or for something a little more unique, try experimenting with cocoa nibs.
Almost ready
Mix in the chocolate chips and nuts, just until they are evenly incorporated. Since not much flour is used, the dough is more like a thick brownie batter than it is a traditional cookie dough, which is why a cookie scoop or trigger ice cream scoop is so handy dandy right about now.
Use a scoop for uniform cookies that bake evenly
OK, get ready for some intense chocolate bliss…
You may find yourself resorting to desperate measures to get Just. One. More. Cookie. Don’t say I didn’t warn you.
Ready to make someone very happy
Chocolate Crack Cookies
I call these Chocolate Crack Cookies because they are utterly irresistible to the chocolate addict. Incredibly rich and full of premium dark chocolate, these cookies are like a cookie version of flourless chocolate cake with a delicate surface that breaks into fudgy decadence. Do use the best quality chocolate you can find; I go with Scharffen Berger, Ghiradelli, or Guittard. (Recipe adapted from Bobby Flay.)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: about 20 cookies
Ingredients
Preparation
- Preheat the oven to 350 degrees F. Melt the 6 ounces of bittersweet chocolate and cocoa powder in a medium bowl over a pot of simmering water, or double boiler, whisk until smooth.
- Sift together the flour, baking powder, and salt, and set aside.
- Using a flat beater, cream together butter and sugar until fluffy. Add eggs and beat on high speed until the mixture takes on a slight sheen and looks smooth, satiny, and light. The idea here is to incorporate lots of air. Mix in the vanilla and espresso powder. On low speed beat in the melted chocolate mixture until evenly combined.
- Fold in the flour mixture with a spatula until just combined. Be careful not to over mix. Stir in the chocolate chips and pecans.
- Using a small cookie or ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, leaving a few inches between each cookie. Bake for 10 to11 minutes (careful not to over-bake). The surface will be dry but the inside will still be soft. Cool on a baking sheet. The cookie will firm up once it is completely cooled"¦although I think they are best eaten hot and gooey.
Print Recipe
Welcome to Lick My Spoon, a place for all things delicious. 
The name alone is tempting! That box is a work of beauty.
Thanks, Belinda! Credit for the box goes to Martha — I couldn’t resist them (and some pretty crafting paper…and a baggie of jingle bells) at Michael’s last weekend
Yes! That gift box is too cute! You are a crafting queen apparently. The cookies also sound like just the thing you need to satisfy a craving. Just one though. Anymore would be dangerous!
Ha, thanks! I am kind of a closet crafting nerd. You are right about the cookies though…one goes a long way, and definitely satisfies!
Oh em gee. I want these terrifically much. All I need to do is sub some gluten-free flour and I’m good to go… Re-posting on twitter. Thanks for the awesomeness.
Oh em gee is right, sister. Let me know how the GF version turns out!
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I love chocolate, I love cookies, looks delicious!
Hi,
Got interested about this recipe.
Did you let your dough sit before you baked them? How much time?
Thanks
Hi Joao, the dough does not need to rest before baking. Enjoy!
Thank you.
Mine didn’t turn out quite like yours. Do you pour flour onto the cookie sheet? Mine got stuck.
Oh no! No, I didn’t flour the cookie sheet, just parchment paper. A nonstick silpat would be best. Did you let the cookies cool a bit first? If you try to remove them right away they tend to fall apart since they are so melty.
Well, at first I took them right away, putted them next to the window and they fell flat and were all moysty and melty, then I let them cool in the oven and they became crunchy. Today I’ll try to let them cool in the oven 2 minutes or so and then let cool them next to the window. Hope it works better this way.
Oh those are looking so delicious I think that those cookies will become my most loved sweet creation.
Thanks for sharing that chocolate beauty
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Thanks, Adie! These cookies do tend to make you quite popular
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Mouth watering! I am going to give these a try next Sunday for our Easter feast!
Thanks! Would be a great addition for a dessert table
yummmmmmmm could you use toffee chips instead of chocolate ones?
sure, although i’d still throw some chocolate chips in there for the gooey factor
Could these end up as Christmas gifts? They look good!
Yes indeedy!
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