Chocolate Crackle Cookies with Raspberry Coulis

Active Prep Time: 30 Minutes
Total Time: 2 Hours
Yield: 24 Cookies


Raspberry CoulisRaspberries, fresh500 g
Raspberry CoulisGranulated sugar0.75 cup
Raspberry CoulisWater0.5 cup
Raspberry CoulisBrandy1 tbsp
Crackle CookiesUnsalted butter3 tbsp
Crackle CookiesBrewed coffee, cooled1 tbsp
Crackle Cookies70% cacao bittersweet baking chocolate175 g
Crackle CookiesEggs, large2
Crackle CookiesGranulated sugar0.5 cup
Crackle CookiesAll-purpose flour0.75 cup
Crackle CookiesWhole almonds, toasted0.5 cup
Crackle CookiesGround cinnamon0.75 tsp
Crackle CookiesBaking powder0.5 tsp
Crackle CookiesAncho chili powder0.25 tsp
Crackle Cookies, coatingGranulated sugar0.5 cup
Crackle Cookies, coatingConfectioners' sugar0.75 cup


  • Medium sacepan
  • Medium mixing bowl
  • Food processor
  • Blender (optional)
  • Chinois, or other fine-mesh strainer
  • Stand mixer with whisk attachment
  • Rubber spatula
  • Baking sheets
  • Parchment paper or Silpat
  • Spoon
  • Cooling rack


  • Prepare the coulis:
    • Combine water, granulated sugar, brandy, and raspberries in the medium saucepan.
    • Bring to a boil over medium-high heat.
    • Reduce to a simmer and reduce, about 10 minutes.[1]
    • Remove from heat and let cool.
    • Place in blender or food processor and mix until smooth.[2]
    • Pass through the chinois, discarding any solids.
    • Set aside for immediate use, or refrigerate for up to several days in airtight container
  • Toast the almonds:
    • Preheat the oven to 350ºF.
    • Evenly spread the almonds on a parchment paper-lined baking pan.
    • Bake for 12 minutes and set almonds aside to cool
  • Prepare the chocolate sauce:
    • Finely chop the bittersweet chocolate.
    • Bring approx. 2 inches tap water to a boil in the medium saucepan.
    • Combine chocolate, butter, and coffee in the medium mixing bowl.
    • Take the saucepan off of the heat and place the mixing bowl on top.
    • Stir occasionally with spatula until mixture is smooth.
    • Take off heat and let cool slightly
  • Prepare the sponge:
    • Add granulated sugar and eggs to the bowl of the stand mixer.
    • Beat on high speed until mixture is very light in color and thickens, 5—6 minutes.
    • Pour chocolate sauce into mixture and continue beating until incorporated, approx 1 minute
  • Prepare the dough:
    • Place the flour, almonds, baking powder, cinnamon, and chili powder into the food processor.
    • Process until almonds are finely chopped, 60—90 seconds
  • Finish the dough:
    • Add the dough to the sponge mixture in the bowl of the stand mixer.
    • Beat on low speed, just until dough and sponge are combined.
    • Cover bowl with plastic wrap and refrigerate until firm, 1—2 hours
  • Bake the cookies:
    • Preheat the oven to 325ºF.
    • Line the baking sheets with parchment paper or Silpats.
    • Place granulated sugar into one bowl, and confectioners' sugar into a second.
    • Scoop dough into about 1 tbsp-sized balls.[3]
    • Roll the dough ball in granulated sugar, coating lightly.
    • Roll dough ball in confectioners' sugar, coating thoroughly.
    • Place coated dough balls onto baking sheet, spacing about 1 inch apart all directions.
    • Bake approx. 12 minutes, until puffed and cracked.[4]
    • Transfer to cooling rack and let cool completely.
    • Eat immediately with coulis, or store in airtight container up to 4 days


[1] — Optionally, stir in 1 tbsp corn starch for a thicker sauce.
[2] — If you are not using a chinois, be sure to not over-puree the mixture. The longer you puree for, the more likely that raspberry seeds will split into smaller pieces that can slip through your strainer and result in a gritty coulis. To prevent this, use a finer mesh strainer or blend the mixture for less time.
[3] — If you use a scant tablespoon, you'll approximately double the yield. Use your judgment here — I prefer slightly larger cookies! 😄
[4] — Err on the side of under-baking here. If you let them go over, they become unpleasantly dry pretty quickly.

Written by chris on Jun 2 2019, 5:46 PM.
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Nice~~~I was blessed to have one of these.