Chewy and Crispy Chocolate Crack Cookies
Cracked to Perfection: Deeply Rich Chocolate Crack Cookies That Look Like They’ve Been Through a Little Earthquake
Generously dust rich chocolate dough balls with powdered sugar for cookies that are crispy on the outside and delightfully chewy inside – the ultimate sweet treat! Each cookie is lovingly shaped by hand, making them perfect for gifting. Enjoy a special home baking experience with recipes from ‘Every Recipe on Earth’ and ‘Man-Gae Recipe’.
Essential Ingredients
- 80g unsalted butter, softened
- 40g granulated sugar
- 70g cake flour (rice flour), sifted
- 20g cocoa powder, sifted
- 1/6 tsp baking powder
- Pinch of salt
- Powdered sugar, for coating
Cooking Instructions
Step 1
First, in a mixing bowl, cream together 80g of softened butter and 40g of granulated sugar. Use a whisk or spatula to mix them until the sugar is well incorporated and the mixture becomes light and fluffy, resembling a pale yellow cream.
Step 2
Next, sift together 70g of cake flour (rice flour), 20g of cocoa powder, 1/6 tsp of baking powder, and a pinch of salt directly over the butter and sugar mixture. Gently fold these dry ingredients into the wet ingredients using a spatula. Mix just until no dry streaks remain; overmixing can lead to tough cookies.
Step 3
Gather the dough into a ball, place it in a plastic wrap or a ziplock bag, and flatten it slightly. Refrigerate for at least 20 minutes. This chilling process firms up the dough, making it easier to handle and ensuring a crispier texture after baking.
Step 4
Once chilled, scoop out portions of dough about the size of a 500-won coin (roughly 1 inch in diameter). Roll each portion into a smooth ball. Then, generously roll each ball in powdered sugar, ensuring it’s fully coated. Rolling them multiple times in powdered sugar will create beautiful cracks as they bake.
Step 5
Preheat your oven to 180°C (350°F). Arrange the powdered sugar-coated dough balls on a baking sheet lined with parchment paper, leaving some space between them. Bake for approximately 15 minutes, or until the edges are lightly golden and the tops have developed characteristic cracks. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
