Rich Chocolate Crackle Cookies

Photo: Margi Lenga Kahn

Margi Lenga Kahn

Note: Kosher for Passover powdered sugar is available at Kohn’s Kosher Meat and Deli in Creve Coeur. However, if you would like to make your own, process a cup of granulated sugar with 1½ tsp. potato starch together in a food processor. To keep the resulting powder confined to your food processor, cover the bowl of your processor with plastic wrap before putting on the lid to process! 


  • 3 cup powdered sugar, lightly spooned into cups for measuring 
  • 1¼ cup unsweetened cocoa powder 
  • ½ tsp. ground cinnamon 
  • ¼ tsp. fine salt 
  • 3 large eggs 
  • 1 large egg white 
  • 1 ½ tsp. vanilla extract 
  • 1 cup bittersweet chocolate chips or chunks 
  • Flaked salt, for sprinkling


Preheat oven to 350 degrees. Position racks in upper and lower third of oven. Line two baking sheets with parchment paper; set aside. 

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In a small bowl, whisk or sift together powdered sugar, cocoa powder, cinnamon and salt; set aside. 

In a medium bowl, whisk eggs and egg white together until lightly beaten. Add dry ingredient mixture from above to eggs, whisking until thoroughly combined and batter is smooth. 

Add vanilla extract and chocolate chips or chunks and stir with a wooden spoon until evenly incorporated. 

Scoop generous tablespoons of batter, 1½-inches apart, onto prepared baking sheets. Sprinkle each cookie lightly with flaked salt and bake for five minutes. 

Rotate baking sheets from top to bottom and back to front. Continue baking for another five to six minutes. Do not be tempted to over bake the cookies; they will set as they cool. 

Immediately transfer cookies, along with the parchment paper, onto cooling racks; cool completely before serving. 

Makes 22-24 cookies.