A great cookie is all about texture. Whether it’s the crunch of chocolate chips, the crackle of sugar or just the soft gooiness of the center, the texture makes and breaks (in a good way) any cookie we eat. And it’s that texture I’ve always loved about these Chocolate Crackle Cookies.

I also love that all of the ingredients for this cookie recipe are always in our pantry and fridge, and they’re likely in yours, too, which means no need to run to the store! On a recent Saturday afternoon, I scoured a few cookie sites for popular recipes, came up with this combination, and walked right into the kitchen and started mixing and baking. The result was about 30 chewy morsels of sweet, chocolatey goodness that we enjoyed throughout the following week.

One of our #FoodieScore Facebook friends even suggested adding a little green food coloring to the recipe around the holidays to create Grinch cookies. Great idea! That’s what we love about cooking: You can always take a recipe and adapt it however you want.

It won’t take you long to mix the dough and watch these cookies bake and crackle on top, so we hope you enjoy the rest of the time you spend on the best part of the homemade cookie process: Eating!

Ingredients

1/2 cup powdered sugar

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

1 1/4 cups granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Grease baking sheet(s)
3. Add powdered sugar to bowl and set aside.
4. In a separate bowl, stir together flour, cocoa, baking powder and salt.
5. In an electric mixer bowl, beat butter, granulated sugar and vanilla on medium speed for about 3 minutes, until creamy. Scrape down the sides of the bowl.
6. Add one egg to the mixer bowl and mix until blended. Then add the second egg.
7. Add the dry flour-cocoa mixture and mix on low speed until blended.
8. Once all ingredients are blended, rest cookie dough in freezer for about 10 minutes. This will help cookies be less sticky when you form them for baking, which is important because you have to ball them up and roll them in the powdered sugar.
9. After dough is cooled, use a spoon to scoop dough and roll into spoonful-size balls using your hands.
10. Roll each ball in the powdered sugar in your bowl until each is covered well.
11. Place the balls on the prepared baking sheet(s), about 2 inches apart, and bake cookies for 10 to 12 minutes, until crackled and puffed.
12. Let cool on a rack and then enjoy!