Dark Chocolate Crackles

Dark Chocolate Crackles
Photo by Scott Phillips


  • ¾ cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet)
  • 2 tsp. finely grated orange zest
  • 3 large eggs
  • 8 oz. (1 cup) unsalted butter, at room temperature
  • 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  • 11-¼ oz. (2-½ cups) unbleached all-purpose flour
  • 1/3 cup granulated sugar; more as needed
  • + 5 more ingredients
    • 8 oz. bittersweet chocolate, melted and cooled until barely warm
    • 2 cups firmly packed light brown sugar
    • ¼ tsp. table salt
    • 1 tsp. baking soda
    • 1 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Line three large cookie sheets with parchment or nonstick baking liners. In a medium mixing bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large m...

View full recipe at Fine Cooking


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