The first time I ever tried a crackle cookie was seriously disappointing. It was kind of flavorless and much too stiff, and every time I tried to take a bite my face and lungs got covered in a fine layer of confectioner’s sugar. After that experience, I basically decided I didn’t like crackle cookies at all, and vowed not to be tempted by them in the future. And hey, I like enough sweets that when I find one to exclude from my plate, that’s almost always a good thing.
But thank God I changed my mind.
I was pouring through one of the cookbooks I got for Christmas, looking for something more exciting than chocolate chip cookies to entertain me on a Saturday evening, and I came across this recipe for a Mexican hot chocolate version of crackle cookies. Mexican hot chocolate is a perfect winter flavor combination: rich, chocolatey, and spicy. I basically leaped up from the couch and ran to the kitchen to start making these, prior completely prejudice forgotten.
Though I still recommend not breathing in while taking a bite of these cookies, I definitely think you should try them out. They are moist and tender with a lightly crunchy crust, sweet and just a little spicy, and full of amazing dark chocolate. Yum!