I like Posie's trick, but here's my guess - sounds like your oven wasn't hot enough. I tend to bake these types of cookies, from freezer to hot ovens for a short amount of time. Also it;s important that they really look like snowballs before hand. Make sure to sift your confectioner's sugar so that it really wants to adhere to the dough.
When I say hot oven, for a short amount of time, I mean anywhere from 375 - 425 for about 6 - 12 minutes, depending on the size of the cookie.
Lastly, if the method was to "ribbon" your eggs and sugar(s), then when that marries the melted butter/chocolate mixture, the chocolate can't be too hot or it will crush all those lovely air bubbles. That step is what creates the "crackly" brownie top many of us are fond of. I hope this helps - please do tell us all what piece of advice gave your cookies they're fissures :[]
Little secret tip I've discovered to get that crackled cookie top (never tried it with your recipe so it may or may not work!): the second you take the cookies from the oven, take a spoon and smack the top of each hot cookie (not too hard!). It forces the still-warm dough to collapse slightly and give that cool texture on top.
thank you.. guess I'll be replacing the baking powder, yes rolled and chilled over night. they weren't the traditional crackle cookie but a salted, chocolate brownie cookie! good either way!
No, i doubt that very much. All crackle cookies require the dough to be chilled thoroughly. I use Nick Malgieri's recipe from his cookie book(often) and he tells you to chill them preferably overnight. Did you roll them into balls? The crackle is created as the chilled round balls flatten during baking, creating the cracks in the powdered sugar they are rolled in. Perhaps your baking powder has lost its umph.
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When I say hot oven, for a short amount of time, I mean anywhere from 375 - 425 for about 6 - 12 minutes, depending on the size of the cookie.
Lastly, if the method was to "ribbon" your eggs and sugar(s), then when that marries the melted butter/chocolate mixture, the chocolate can't be too hot or it will crush all those lovely air bubbles. That step is what creates the "crackly" brownie top many of us are fond of. I hope this helps - please do tell us all what piece of advice gave your cookies they're fissures :[]