Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
There’s a cookie bakery here in Sacramento that I happen to adore. They make the best soft and chewy cookies in a plethora of flavors. One of my favorites is their chocolate crackle cookie because it tastes like a cross between a fudgy brownie and a chewy cookie. It’s a game-changer! When I experimented with this recipe, I realized these cookies tasted even BETTER than the original. They’re so fudgy, gooey, soft, and chewy with that amazingly rich chocolate flavor and a light coating of sweet powdered sugar, you’ll ask yourself, “What bakery?”
Ingredients[]
- 1 box chocolate fudge cake mix
- 8 tablespoons (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ⅓ cup confectioners’ sugar
Directions[]
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or silicone liners.
- Combine the cake mix, melted butter, eggs, and vanilla extract in a large bowl and stir until mixture is soft and combined.
- Using a tablespoon-size cookie dough scoop, drop rounded dough balls into a small bowl with the granulated sugar.
- Toss to coat, then place the sugared dough balls in a small bowl with the confectioners’ sugar.
- Roll the dough balls so they’re completely coated in the confectioners’ sugar, then place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the edges are set.
- Cool the cookies completely on the baking sheets before serving.
YIELD: 24 COOKIES