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Crackle cookies

Crackle cookies


Break through the crackle coating to reveal a chewy, brownie-like centre — scrumptious!

  • Feeds 18 Feeds 18
  • Ready in 35 minutes

Each serving contains

  • Energy
    978kj 233kcal
  • Fat
    Med 11%
  • Saturates
    High 22%
  • Sugar
    High 34%
  • Salt
    Med 4%

% of adult’s reference intake | Carbohydrates per serving : 37g

Bring Co-op to your front door

Big Bag Option


  • 150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, roughly chopped
  • 60g Co-op unsalted butter
  • 3 Co-op British free range eggs
  • 300g Co-op Fairtrade light brown soft sugar
  • 145g Co-op plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 40g Co-op Fairtrade cocoa
  • 100g Fairtrade granulated sugar
  • 100g Fairtrade icing sugar


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Line 3 baking trays with greaseproof paper
  3. Put the chocolate and butter in a microwaveable bowl and heat for 2 mins, until melted
  4. Stir to combine, then set the mixture aside to cool slightly
  5. Put the eggs and brown sugar in a freestanding mixer or large bowl then whisk for 3-4 mins, until light and fluffy
  6. Stir in the melted chocolate mixture to combine
  7. Sift the flour, baking powder, bicarb and cocoa together, then carefully fold into the chocolate mixture until there are no flour streaks
  8. Chill for 30 mins
  9. Put the granulated and icing sugars in 2 separate bowls
  10. For each cookie, scoop out a large tablespoonful of the dough and shape into a ball
  11. Roll in the granulated sugar, then the icing sugar
  12. Transfer to a baking tray, leaving plenty of space for it to spread out while cooking; you should get 6 cookies on each baking tray
  13. Bake for 12-14 mins (do this in batches if you can’t fit all the trays in the oven), until the cookies are puffed up and starting to crisp
  14. Leave to cool for 20 mins on the tray, then transfer to a wire rack to cool down completely before serving