Mocha Spice Crackles

Mocha Spice Crackles

These mocha spice crackles are the kind of cookies that take you by surprise. They look completely plain and forgettable until you try them then it’s like magic! I adapted this recipe from the recipe midnight crackles in Dorie Greenspans book called Baked which I highly recommend, her recipes are amazing! At first glance you would think nothing of these cookies, at least I did. Then you bite into them and they almost melt in your mouth they are so tender and delicate. After that the intense chocolate flavor hits and is followed by the subtle spice you’ll be hard pressed not to finish all of them! For me these are best eaten still warm from the oven and it’s better to under bake rather than over bake to maintain the delicate feel.

Make the cookie dough

Let’s start by melting butter with sugar and chocolate over low heat in a medium sauce pan stirring occasionally until melted and smooth.

Transfer mixture to the bowl of a stand mixer or large mixing bowl if your using a hand mixer. Sift together your dry ingredients and set aside.  

To the chocolate mixture add your eggs one at a time mixing well before the next egg. Once the eggs are mixed add your dry ingredients and mix on low until dough is smooth and shiny, it should clear the sides of the bowl.

Divide the dough in half and roll each half into a log shape then wrap in plastic wrap.

Chill and bake

Chill in the fridge for at least one hour or overnight. When ready to bake slice cookies about half an inch thick and bake on baking sheet lined with parchment paper or a silicone mat at 350 degrees for about 10 minutes. Cookies will show little cracks on top when baked. Let rest 2 minutes on baking pan before using spatula to transfer to cooling racks.

For a nice finish sprinkle your mocha spice crackles with flaky salt.

Print Recipe
Mocha Spice Crackles
Intensely dark chocolate cookie with a delicate crumb.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
  1. In medium saucepan melt butter, brown sugar, and chocolate chips just until melted and smooth. Pour into the bowl of stand mixer with paddle attachment.
  2. Sift flour, cocoa powder, baking soda, kosher salt and allspice together and set aside.
  3. Turn mixer with melted chocolate mixture on low and add eggs one at a time until incorporated.
  4. Add dry ingredients and mix on low until mixture clears the sides of the bowl and is smooth and shiny.
  5. Divide dough in half and roll into a log shape about 1 1/2 inch in diameter. Wrap each cookie log in plastic wrap and chill one hour.
  6. When you are ready to bake preheat oven to 350 degrees and line two baking sheets with parchment or silicone baking mats. Slice cookies 1/2 inch thick and lay flat on cookie sheets. Bake 10 minutes and sprinkle with flaky salt if desired
Recipe Notes

Dough can be kept in fridge up to three days and sliced and baked as you want if not baking all the cookies at once.

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