Cracked Chocolate Chipper Cookies
Indulge in the irresistible goodness of Cracked Chocolate Chipper Cookies, where rich cocoa merges with the melty decadence of semi-sweet chocolate chips. These soft, chewy cookies are a chocolate lover's dream, with visually striking crackled tops dusted in powdered sugar for a snowy, bakery-style finish. Perfectly balanced with a touch of vanilla and a hint of salt, every bite delivers a burst of flavor and texture. Made with simple pantry staples, this quick and easy recipe comes together in just 30 minutes, making it an ideal crowd-pleaser for any occasion. Serve warm for the ultimate gooey treat, or store them for up to five days to savor later. Whether you're baking for the holidays or satisfying a midweek cookie craving, these chocolate chipper cookies are guaranteed to delight!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.5 cups Packed brown sugar
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Powdered sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set the dry mixture aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
Scoop about 1 tablespoon of dough and roll it into a ball with your hands. Repeat with the remaining dough.
Pour the powdered sugar into a shallow bowl and generously roll each dough ball in the powdered sugar until fully coated.
Place the powdered sugar-coated balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the tops are cracked and the cookies look just set. Avoid overbaking to keep them soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 654.5 g | 238% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 422.2 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
