There’s something magical about the first bite of a perfectly baked cookie—and Martha Stewarts Chocolate Crackle Cookies deliver that magic in every rich, chocolatey bite.
These classic cookies combine deep cocoa flavor with a melt-in-your-mouth texture, making them a favorite for chocolate lovers and holiday bakers alike.
What sets this recipe apart is its signature crinkled appearance—each cookie is rolled in confectioners’ sugar before baking, creating beautiful snowy cracks as they spread in the oven.
I love how simple the ingredients are, yet the results always impress. Serving them at a party, gifting them during the holidays, or just indulging in a quiet evening treat, these cookies deliver on both taste and presentation.
Let’s dive into how to make these irresistible Martha Stewarts Chocolate Crackle Cookies from scratch.
How To Make Martha Stewarts Chocolate Crackle Cookies?
Preparation Time: 2 hours
Cooking Time: 14 minutes
Total Time: 2 hours 14 minutes
Course: Dessert
Cuisine: American
Yield: 60 cookies
Equipment Needed
- Heatproof bowl (for melting chocolate)
- Medium mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter or fine-mesh sieve
- Plastic wrap
- Baking sheets
- Parchment paper
- Cooling racks
Ingredients
- 8 oz bittersweet chocolate, coarsely chopped
- 1¼ cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup whole milk
- 1 cup granulated sugar (for rolling)
- 1 cup confectioners’ sugar (for rolling)
Instructions
1. Melt the Chocolate
In a heatproof bowl, melt the chopped bittersweet chocolate over a pan of simmering water, stirring occasionally. Once melted, remove from heat and let it cool slightly.
2. Sift Dry Ingredients
In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and kosher salt. Set this mixture aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and light-brown sugar on medium speed until the mixture is pale and fluffy, about 2 to 3 minutes.
4. Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Melted Chocolate
Add the cooled melted chocolate to the butter mixture, mixing until well combined.
6. Combine Dry Ingredients and Milk
Gradually add the sifted dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined.
7. Chill the Dough
Divide the dough into four equal portions. Wrap each portion in plastic wrap and refrigerate until firm, about 2 hours.
8. Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Form the Cookies
Using your hands or a cookie scoop, form the chilled dough into 1-inch balls. Roll each ball first in granulated sugar, then in confectioners’ sugar, ensuring they are well coated.
10. Bake
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 14 minutes, or until the tops are cracked and the edges are set.
11. Cool
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Special Notes
For best results, always chill the dough thoroughly to ensure the signature crackled tops form perfectly during baking.
Use high-quality cocoa and chocolate for richer flavor. Store cookies in an airtight container to maintain their soft texture. Lightly dust hands with flour to prevent sticking while shaping the dough.
Nutrition Facts
Calories: Approximately 120 kcal
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 30mg
Total Carbohydrates: 16g
Dietary Fiber: 1g
Sugars: 12g
Protein: 1g
Serving Suggestions
Serve Martha Stewarts Chocolate Crackle Cookies with a cold glass of milk or a warm cup of coffee for a comforting treat.
They also make a beautiful addition to holiday cookie trays or dessert buffets. For an extra indulgence, sandwich two cookies with a scoop of vanilla ice cream.
Tips And Variations
Tips
1. Chill the Dough Thoroughly
Cold dough helps the cookies hold their shape and develop those signature cracks during baking.
2. Double Coat in Sugar
Roll the dough balls first in granulated sugar, then generously in confectioners’ sugar. This helps create a defined crackled appearance.
3. Don’t Overbake
Bake just until the edges are set and the tops are crackled. The centers should remain soft for a fudgy texture.
Variations
1. Mint Chocolate Crackles
Add ½ teaspoon of peppermint extract to the dough for a festive, minty twist.
2. Espresso Infused
Mix in 1 tablespoon of instant espresso powder to enhance the depth of the chocolate flavor.
3. Nutty Surprise
Fold in chopped toasted walnuts or pecans for added crunch and nutty flavor.
Can I use baking soda instead of baking powder?
You can use baking soda instead of baking powder, but with caution. Baking soda is stronger and needs an acid to activate.
Since this recipe lacks a strong acidic ingredient, using baking soda alone may affect the texture and rise. For best results, stick with baking powder as directed.
Conclusion
Martha Stewarts Chocolate Crackle Cookies are more than just a sweet treat—they’re a timeless classic that brings warmth, comfort, and a touch of elegance to any occasion.
I find joy in baking these not just for their rich chocolate flavor, but for the memories they help create, whether it’s a holiday gathering or a simple afternoon indulgence.
Their crinkled tops and soft, chewy centers make them visually appealing and irresistibly delicious.
If you’re looking for a cookie Martha Stewarts Chocolate Crackle Cookies that’s easy to follow yet delivers impressive results, this is it.
Give them a try, and I’m sure they’ll become a staple in your baking collection just like they are in mine. Happy baking—and don’t forget to share the joy, one cookie at a time!