Chocolate crack cookies. Chocolate cookies with cracks

“Chocolate Cracks” cookies prepared according to this recipe are soft, aromatic and very tasty. All lovers of chocolate pastries will surely love the taste of this delicacy. Cinnamon gives the cookies a special flavor note, somewhat reminiscent of the taste of gingerbread. The appearance will appeal not only to adults, but will also deserve due attention from children.

Ingredients

To make “Chocolate Cracks” cookies we will need:
2 cups flour;
1 glass of sugar;
1 cup powdered sugar;
100 g butter;

50 g chocolate;
3 eggs;
5 tbsp. l. cocoa;
10 g baking powder;
10 g vanilla sugar;
a pinch of cinnamon.

Cooking steps

After the time has passed, take out the dough for the future chocolate cookies and form 35 balls. Carefully roll each ball in powdered sugar. Place on a baking sheet lined with parchment paper, spaced far apart.

Bake our “Chocolate Cracks” cookies in a preheated oven at 180 degrees for 10-15 minutes. The baked goods are soft, aromatic and tasty.

Bon appetit!

Almost every one of us has a connoisseur of sweet confectionery baked goods. We all love to snack on delicious candy or waffles, but there is something more interesting. Cookies are a delicious delicacy for every sweet tooth. Just imagine how you come home after a hard day at work and chocolate chip cookies with cracks are waiting for you on the table.

This dessert will lift your spirits, warm your soul and enliven a friendly conversation. This chocolate pastry attracts both children and adults, and all thanks to the unusual texture of the delicacy. The dessert is not only tasty, but also nutritious. Taking a small bite, you will feel the airiness and pleasant aroma. Just one type of chocolate chip cookie will make you hungry. Below you will learn how to quickly and easily prepare this tempting delicacy. By the way, using this recipe you can bake not only cookies, but also other desserts.

Recipe for chocolate cookies “Cracks”

In order to make cracked chocolate chip cookies, you will need a minimal list of ingredients that are not difficult to purchase. There are a few tricks you should know when baking chocolate chip cookies, which we will cover in this article.

Before baking, do not forget to choose a good bar of selected chocolate. Your homemade chocolate chip cookies will be richer and more flavorful if you use melted chocolate instead of cocoa powder.

Ingredients

To make chocolate chip cookies you will need the following ingredients:

• dark chocolate bar – 100 g;
• wheat flour – 100 g;
• butter – 80 g;
• one egg;
• powdered sugar – 100 g;
• a pinch of salt;
• baking powder – one teaspoon;
• cocoa - four tablespoons;
• sugar – 110 g.

Important point! Buy a bar of dark chocolate from trusted manufacturers, such as Babaevsky or Dove. Do not spare money, because the pleasure given to others will be priceless!

Your cracked chocolate chip cookies will impress every guest at your table.

Video of making chocolate chip cookies

Technology for making chocolate cookies

Prepare the necessary equipment in advance, because it is better to take care of everything in advance. Chocolate cracks on cookies look unusual and very original. Next, we'll tell you how to quickly and easily make chocolate chip cookies. There is nothing complicated about the cracked cookie recipe.

1. Take a dark chocolate bar and break it into small pieces (this is just for your convenience). Then melt it. Fill a saucepan with water and bring it to a boil. Now place the bowl of chocolate on top and cover with a lid. This is the most proven and reliable method.
2. Make sure that the bottom of the bowl with chocolate does not touch the water. When the chocolate is liquid, add a small piece of butter.
3. Now break one chicken egg into a bowl, add powdered sugar and start mixing everything thoroughly. You can use a whisk or blender, the main thing is that the mass acquires a soft beige color and increases in volume.
4. Once the chocolate and butter have become one, remove the bowl from the water bath and cool it to room temperature. Please note that under no circumstances should you add hot mixture to the eggs, as the yolks will cook and ruin the future chocolate dessert.
5. Take another bowl and mix the dry ingredients in it. Add one teaspoon of cocoa, a little salt and baking powder, and add 100 grams of flour. Using a whisk, thoroughly stir the mixture until smooth.
6. Add the resulting egg-sugar and chocolate mixture. Mix thoroughly, it is important to achieve a homogeneous mass. Always strive for a high result so that there are no extra lumps in the consistency. It's better to spend more time and make rich and delicious cookies. Perform each stage of cooking carefully and efficiently.
7. Don't worry if the dough isn't thick enough. This is easy to fix. Place the dough in the refrigerator for two hours, let it harden, as it will be easier and more pleasant to work with later.
8. After two hours have passed, continue preparing the chocolate chip cookies. Take out the dough and start making small balls, then roll them in powdered sugar.
9. A little tip: to get nice oval balls of dough, use a spoon. The balls should look like small nuts. Remember, baking powder helps the balls grow in size.

Place the dish in the oven

Place the resulting balls on a special form. Don't forget to line the parchment paper, otherwise the chocolate chip cookies will stick. A special rubber mat will also work. To give the future dessert a flat shape, use a regular glass. Apply gentle pressure on top and create the desired look of your choice. Once you've completed these steps, move on to the next steps.

1. Preheat oven to 165 degrees and bake chocolate products for 25 minutes. You will see the cookies crack as they cook.
2. Take a close look at the finished chocolate product, is there a shiny crust on top? Ideally, the dessert should be free-flowing.
3. To cool the cookies quickly, place them on a wire rack. The bottom of the chocolate chip cookies will not remain soggy and will dry evenly.

That's all, a simple and tasty recipe. The finished chocolate cookies will be fragrant and airy. The prepared dish will go perfectly with hot tea or coffee. Treat and delight your friends with an exquisite dessert!

Secrets and tricks of the recipe

All chefs know that every dish must be prepared with love and care. Cake, chocolate dessert, casseroles, pies or any other dessert require a lot of attention during the preparation process. Always approach the cooking process with creativity, because the most delicious dishes come out unexpectedly. Never be afraid to experiment, come up with your own twist and use it while cooking and you will succeed!

Often the powder melts while baking chocolate chip cookies. To avoid this, choose finely ground powder. If you have the desire and time, then prepare the powder at home, you can add a small spoonful of starch to it, and it will be in no way inferior to the store-bought version.

Almost all powder manufacturers add starch inside. Many people hide this, so we can only guess what the composition actually is. But this works for us; starch is necessary when making chocolate chip cookies. Still, a homemade product is always nicer than a store-bought one.

This recipe will give you delicious and amazing cracked chocolate chip cookies. Having bitten off a piece, you will feel a very delicate porous crust, and inside you will find soft chocolate chips that will not leave you indifferent. The main thing is not to overcook sweet baked goods in the oven, otherwise they will turn out tough. We recommend preheating the oven in advance, so you will save time and will not be distracted while preparing chocolate chip cookies. Cook at one temperature only, do not add or reduce it during cooking.

When cooking, try to stick to the classic version of the recipe. Don't be afraid to experiment and come up with something new. Use tips and tricks from the best chefs, learn tricks and put them into practice.

Bon appetit!

This cookie with its incredible beauty has long attracted my attention. I recently saw and tried it late at night at Aroma on Zhilyanskaya and realized that it was time to cook it and look for the recipe, which I actually found from Irina Chadeeva. In general, it was possible not to repost, but... I keep this blog primarily for myself (as a book of recipes that I often use myself), I decided to film the process, so as not to look for my favorite recipe later. Since I don’t have much time, I bake a lot at once, because... Every day there are guests and all that.. in general, I have a recipe for a double portion at once, which makes an average of about 30 cookies.
This cookie will catch on with pros, amateurs, and clumsy nerds :) in short, if you suddenly think that your hands are growing out of w... then you will definitely succeed with this cookie :) - because it’s so simple no big deal))) labor costs are almost zero. You don’t need to do anything much and you can even make crooked cookies - they will still turn out elegant. Almost everyone always has such products in the house, and the recipe is completely inexpensive and, most importantly, quick, which is very useful when a crowd of unexpected guests suddenly gathers at your place within an hour. In general, if you have a bar of chocolate lying around at home, some butter, eggs, flour and sugar - hooray! You are saved and the liver will be :)

Ingredients:
+- 30 cookies at the exit

• 1 chocolate bar (I take dark chocolate "Crown" 58%)
• 2 eggs
• 150 g sugar
• 200 g flour
• 30-40 g butter (small piece per eye)
• powdered sugar for dipping cookies and creating a patina effect

If the cookies are small and neat, bake for 15 minutes at 180C. If the flatbreads come out like crazy and there are far from 30 of them, but about 20 of them, then it will take all 20 minutes for baking to get baked. The moment the cookies begin to crack, the house will smell like fresh chocolate, mmm :)

• If you are not going to eat the cookies the same day, hide them in a tin to keep them fresh.
• If a cookie has become stale, they say that if you put it in a tin, it will also “come off.”
• If you don’t have a scale, you can easily weigh the butter by eye by putting 1/4 of a 200g pack into the dough.
• The amount of sugar can be varied depending on the % of bitterness in the chocolate - the higher the %, the more sugar, the less (towards milk), respectively.
• Beat the eggs and sugar well until the cookies rise.
• You can buy powdered sugar ready-made or make it yourself using a coffee grinder.
• For special equipment, you will need a mixer, baking paper (if the baking sheets are not covered with a non-stick coating), as well as a silicone spatula (you can do without the latter)
• The other day, a friend had a question about how these cookies turn out - the first batch she got was softer, and the second one was quite hard - so the cookies turned out neither soft nor hard. You can compare them with Soviet gingerbreads, those with “halves of an apple” in glaze (well, that’s me conditionally, you understand what I mean) they are denser on top and softer inside.
• If you don’t know what to give your friends and relatives for the upcoming holiday, bake them cookies, package them beautifully in a tin and give them as a gift - they will be happy!
• Well, I remind you once again, if you are not going to limit yourself to making these cookies once, but still bake at least a little, get yourself a scale. Baking does not like hackwork - everything must be accurately and evenly weighed and prepared exactly according to the recipe! Issue price for

If you replace the usual cocoa powder with melted chocolate in a recipe, the taste will be deep, richly chocolatey, and the texture of the baked goods will be melting. I recently came to this conclusion and now, whenever possible, I always replace cocoa with a chocolate bar. To make the perfect cracked chocolate chip cookies, we need a bar of dark chocolate (I use Dove or Babaevsky). The recipe is simple, the cookies turn out soft and tasty, but the most important thing I love about these cookies is the delicious cracks! How can you not love them =)

Chocolate Crack Cookies Recipe

• Butter - 50 gr.
• Dark chocolate -100 gr. (cocoa content not less than 75-85%)
• Wheat flour - 100 gr.
• Baking powder -1/4 teaspoon
• Egg - 1 pc.
• Cocoa - 1 teaspoon
• Salt - a pinch
• Powdered sugar - 60 gr.

How to make homemade chocolate chip cookies

You need to make sure that the bottom of the bowl with chocolate does not touch the water in the saucepan. When the chocolate becomes liquid, put a piece of butter (50 g) in a bowl.

Break the chicken egg into a bowl, add powdered sugar (60 g), and begin beating using a mixer or blender with a whisk attachment.

The egg-sugar mixture should lighten and increase slightly in volume.

Meanwhile, the chocolate and butter became one - a homogeneous mixture without lumps. Remove from the water bath and cool to room temperature (you cannot add hot mixture to the eggs, otherwise the yolks will cook).

In a separate bowl, mix the dry ingredients: 1 teaspoon of cocoa (heaped spoon), salt, baking powder (1/4 teaspoon), flour (100 g). Stir into a homogeneous loose mixture.

Then add the egg-sugar mixture and the cooled chocolate mixture. We achieve uniformity.

The dough doesn't seem to be thick enough to make cookies (everything is going according to plan, that's how it should be).

Once you keep the chocolate chip cookie dough in the refrigerator, it will immediately harden and become pliable. Cover the bowl with cling film and place in the refrigerator for 2 hours.

Form well-cooled chocolate dough into balls and roll in powdered sugar.

To make it more convenient to form the chocolate treat, use a spoon, only slightly helping with your hands. The balls should be the size of a walnut (due to the baking powder content, the baked goods will increase in size.

If you feel comfortable, you can use two spoons to form the balls. I got used to breaking off the dough with a spoon and then using my hands. If you do this quickly, the dough does not have time to melt in your hands.

Place the formed balls on a baking sheet lined with parchment (I use a silicone baking mat).

To give the cookies a flat shape, lightly press each ball with the bottom of the glass.

In a preheated oven (up to 165 C), bake the balls for 20-25 minutes.

If you look closely at the finished chocolate baked goods, you will see: there is a crust on top of each cookie, and a shiny center can be seen deep in the cracks. This is the right consistency for the cookies and when they cool they will become more crumbly and crumbly.

To cool, it is better to transfer the cookies to a wire rack (this will prevent the bottom of the baked goods from getting wet).

The cookie recipe is so simple, and the baked goods turn out so delicious that you can take them with you to a party for tea or give them as an additional gift to the main one.

Real winter snowball cookies will be enjoyed both in winter and summer. Bon appetit!

I would be glad to receive any feedback on the recipe. Write comments, ask for recipe details, if something is unclear, I’ll be happy to chat!

To make the chocolate chip cookies, I used a dark chocolate bar with 56% cocoa content. In baking, confectioners recommend using dark chocolate with a high cocoa content (preferably 70%), because both the taste of the cookies and the structure of the dough depend on the quality of the chocolate. All ingredients should be at room temperature.

Preparation:

Melt the chocolate in a water bath and mix with butter. Add orange extract. If it is not there, then you can add a spoonful of good cognac or liqueur.

Beat the eggs until fluffy and gradually add sugar. The sugar should dissolve.

Gently mix the egg mixture with the chocolate mixture and add a pinch of salt.

Since I use chocolate that is not 70% cocoa and there is only a small amount of it in the dough, I add cocoa powder for baking (I use Dr. Oetker) to deepen the color. Mix sifted flour, cocoa and baking powder.

Using a spatula, mix into a homogeneous cookie dough. The dough should be quite dense, but plastic, like plasticine. Flour should be introduced gradually; you may need a little less flour. The finished dough should be placed in a bag or wrapped in cling film and placed in the refrigerator for at least an hour. The dough weighs about 650 grams.

Sift the powdered sugar through a sieve. From the dough we form balls weighing 20-25 grams (this is the size of an average walnut. The balls are formed easily, since after the refrigerator the dough has become even denser and more pliable.

Roll each ball with your hands well in powdered sugar.

Place balls of dough in powdered sugar on a baking tray lined with baking paper. The distance between the balls should be about 1.5 cm, because the cookies increase in size during baking.

Bake cookies at preheated temperature to 160-180°C for 10-12 minutes. The cookies will increase in size, cracks will appear on the surface and a wonderful aroma of chocolate baking will spread throughout the kitchen.

From these ingredients you will get about 30 cookies weighing 25 grams.