Chocolate Crackle Top Cookies

There is nothing quite like a recipe that brings you straight back to your childhood kitchen. For me, that's this Chocolate Crackle Top Cookie. My Mom always made a version of these, and they were perfect—lightly crisp with an unbelievable, deep punch of chocolate and espresso. I tried using her original recipe, but for some reason, the magic just wasn't the same when I baked them myself.

Thankfully, I found the solution! This simple recipe from SimpleRecipes.com delivers everything I loved about those nostalgic cookies, but it's so much easier to put together. Sorry, Mom, but this new favorite is officially taking the top spot!

This recipe is from SimpleRecipes.com. It was a simple recipe to make. Much easier then Mom's recipe. sorry mom...

Ingredients-

1 cup unsweetened cocoa powder

1 1/2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon espresso powder)

1/2 teaspoon kosher salt

1 cup powdered sugar

Method-

In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

Add the eggs, one at a time, mixing for 30 seconds each.

Add the vanilla and beat in thoroughly.

In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder.

Mix into the chocolate mixture on low speed until just combined. Do not over-beat.

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Place the powdered sugar in a wide bowl.

Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) balls using your hands.

Do several at a time and drop them into the powdered sugar as you go.

The dough will be quite sticky, so it's useful to roll the dough in batches.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).

Bake at 350°F for 10 to 13 minutes.

Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Repeat with any remaining batter.