Recipe: Chocolate Crack Cookie (Junzhifang)

Home Cooking Recipe: Chocolate Crack Cookie (Junzhifang)


After the year, I left a lot of chocolates that I couldn't finish. I picked out the pure black and made a cracked cookie, because it was originally dark chocolate, and the amount of sugar was reduced, the overall sweetness was reduced, so I didn't even like dessert. The boys are also calling for food! I also love sweet and not greasy taste, I recommend this neutral snack. My sugar powder is not thick enough. In fact, it can be wrapped in white, and it looks better after roasting.



  1. Cut the butter and dark chocolate into small pieces in a bowl.

  2. Heat up and keep stirring until the butter and chocolate melt into a liquid (be careful not to let water splash into the bowl). Remove the bowl from the water.

  3. Add the fine sugar and mix well, then add the scattered whole egg liquid in two portions and mix well to form a thick paste.

  4. Flour, cocoa powder, and baking powder are mixed and sieved into the chocolate mixture.

  5. Continue to stir evenly to form a thick batter as shown. Put the batter in the refrigerator and refrigerate for at least 1 hour (can also be refrigerated overnight).

  6. After the refrigerated batter, the batter will harden, and the hard batter will be smashed into 24 small balls of uniform size and placed on the baking sheet.

  7. Put the powdered sugar into the bowl, put the small ball into the powdered sugar, and let the surface of the ball be covered with a thick layer of powdered sugar.

  8. Put the ball wrapped in powdered sugar on the baking sheet again, paying attention to maintaining a sufficient distance between each ball. Place the baking tray in an oven preheated at 170 ° C for 20-25 minutes. The small ball will automatically collapse into a round shape during the baking process, and a beautiful crack will appear. When the cookie is pressed hard and the shell feels hard, it can be baked.


1. Baking powder will help the cookie to present a beautiful crack, so it can not be omitted. The baking powder component of this formula has been reduced to a suitable level. 2. After the batter is done, it needs to be refrigerated in the refrigerator for at least one hour to facilitate plasticity. Please keep enough patience and don't worry. If you like, you can also put the batter in the refrigerator the next day and use it the next day. 3, each small ball will collapse when it is baked into a round cake, so the distance between the small balls must be at least 4CM, otherwise they may be connected.

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