Real Recipes From Real Home Cooks ®

chocolate crackle tops

Recipe by
Chris Adlfinger
The Villages, FL

I have never found a cookie that tastes as great as this one and it makes a great addition to you seasonal cookie tray! If you love nuts, this is the best cookie ever! I have made these for years and everyone loves them. The blend of spices, chocolate and nuts, yummy! This is a healthy cookie as it does not contain large amounts of fat and sugar for the health conscious person. These could easily be converted to a gluten free version.

yield 3 - 5 dozen cookies, depending on size
prep time 20 Min
cook time 12 Min
method Bake

Ingredients For chocolate crackle tops

  • 2
  • 1 c
    granulated sugar
  • 2 c
    pecans, finely ground
  • 3
    chocolate,1 oz. each unsweetened squares
  • 1/4 c
    dried bread crumbs
  • 2 Tbsp
  • 1/2 tsp
    cinnamon, ground
  • 1/2 tsp
    cloves, ground
  • powered sugar for rolling dough in

How To Make chocolate crackle tops

  • 1
    Using a blender finely chop pecans a small amount at a time (1/2 cup works well), set aside in measuring cup. Continue until you have 2 cups of ground nuts
  • 2
    Working in batches: Using blender, place 1 broken square of the unsweetened chocolate along 1/3 of the bread crumbs and some of the flour. Grind until finely chopped. Place in small bowl and repeat until all chocolate is ground. I have found that adding the flour and bread crumbs with the chocolate when grinding keeps the chocolate from melting in the blender.
  • 3
    Using mixing bowl, cream eggs and sugar.
  • 4
    Add nuts, spices and ground chocolate mixture. Mix until blended. Remove mixing bowl from mixer. Cover with plastic wrap and place in refrigerator at least 15 minutes or overnight.
  • 5
    When ready to bake, Place powered sugar in small bowl. Remove cookie mixture from refrigerator. Roll chilled dough into small balls about 1" in size. Keeping the balls small keeps the cookie from spreading when cooking.
  • 6
    Place dough balls in powered sugar and roll. Place onto greased cookie sheets. I like to place the dough back in the refrigerator to keep it chilled and allow the cookie sheet to cool before baking another sheet of cookies.
  • 7
    Bake 12 - 15 minutes at 325 degrees Fahrenheit. Remove from oven. Cool a minute, then remove to wire racks to cool. Store in an airtight container. If there are any left after a couple days I find they can be frozen.