Chocolate crackle cookies
These chocolate crackle cookies are so yummy – crunchy on the outside, chewy on the inside. Really easy to make as well!
These are my husband’s favourite gluten-free cookie recipe (and have been for several years!). Crunchy on the outside, chewy on the inside. But beware, I made these for my in-laws recently and both of them cracked a tooth while eating them … although they have both said it was due to their teeth, rather than anything in the cookies.
A tip for the unwary – make sure the egg whites are at room temperature before whipping them – if they are straight out of the fridge, the cookies don’t have the chewy meringue texture and fall kind of flat. And spread. Lots. You have been warned!
Also, no matter what I’ve tried, they only seem to work if you use cocoa in them … don’t try to be too clever with substituting other ingredients in this recipe! But if you do, and you like what you obtain, leave a comment below and let me know!!
- 3 cups icing sugar
- 3/4 cup dark chocolate cocoa powder
- 150g cooking chocolate, chopped (dairy-free chocolate chips work well)
- 1 ½ cups nuts (almonds, walnuts, or similar)
- 1 tbs vanilla extract
- 4 egg whites (room temperature)
- Preheat oven to 175C/350F.
- In large bowl mix together all the dry ingredients.
- Add egg whites, vanilla and stir just until incorporated (do not over mix). Consistency will resemble a brownie-like mixture, thick and fudgy.
- Drop dough by tablespoonful on parchment-lined cookie sheet, leaving at least 2” between each.
- Bake until cookie tops are dry and crackled, approximately 15 minutes. Let cookies cool on cookie sheets before removing. Store in airtight container for up to 3 days