Mausi’s Midnight Crackles

by Kirsten on April 6, 2011 · 23 comments

in Cookies, Cupcakes & Muffins, Desserts, Misc. Sweets

Whenever my daughter is baking it has to be a recipe including some chocolate. This time she wanted to bring some chocolate cookies to school. Her and her classmates had a small celebration after finishing  lesson #100 in their math book.

Mausi (is one of my daughter’s nick names since birth and means little mouse in German) decided on a recipe she liked in my copy of Dorie Greenspan’s book “Baking from my home to yours“. Dorie’s midnight crackle cookies are packed with chocolate. The recipe calls for 10 ounces of bittersweet chocolate and 1/2 cup of unsweetened cocoa powder. They are spiced with cinnamon and cloves. A delight for any chocoholic!

The recipe is very easy and Mausi baked the midnight crackles all by herself. The result was unbelievably tasty. She had to stop us from going back for too many more, since she still wanted to bring some to school. I have to admit that these cookies are very addictive and a must for any chocolate lover.


*  1 stick plus 2 tablespoons (10 tablespoons or 143 g)) unsalted butter, cut into 10 pieces
*  1 1/4 cups (packed) (250 g) light brown sugar
*  10 ounces (285 g) bittersweet chocolate, coarsely chopped
*  2 1/2 cups (300 g) all purpose flour
*  1/2 cup (41 g) unsweetened cocoa powder
*  1 teaspoon baking soda
*  1/2 teaspoon salt
*  1/4 teaspoon ground cinnamon
*  1/8 teaspoon ground cloves
*  2 large eggs


Put the butter, sugar and chocolate, in that order, into a 2-quart saucepan. Set the pan over low heat and warm the ingredients, stirring occasionally, until melted and smooth. Scrape into the bowl of a stand mixer or another large bowl.
Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves.
Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer on low speed, add the eggs to the chocolate mixture one at a time, beating until they are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface and divide it in half. Wrap each piece in plastic wrap and chill for at least 1 hour, or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.)
Getting Ready to Bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Working with 1 tablespoon of dough at a time, roll the dough between your palms into firm, shiny balls (if the dough breaks as you work, squeeze and knead it a bit, then re roll it between your palms) and place about 1 inch apart on baking sheets. Lightly press each one down a tad with your fingertips.
Bake the cookies for 10 to 12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies should be delicately firm and cracked across the top. (It’s better to under- than over bake.) Remove the sheets from the oven and let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack. Cool to room temperature.
Repeat with remaining dough, cooling the baking sheets between batches.

Makes about 50 cookies.

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olga November 16, 2013 at 10:58 pm

is these recipe is for high altitude or i need to adjust it??
thanks 🙂

Kirsten November 22, 2013 at 9:13 pm

All my high altitude adjustments are stated in parenthesis. If a recipe has non, it worked for me at 6500 feet like it is.

Sally - My Custard Pie April 10, 2011 at 5:20 am

I've made something similar with ginger and chocolate recently. The cracked tops of these seem to draw people in – they're irresistable. My family liked my version but I have a sneaking suspicion they'd welcome an all chocolate version.

Lea Ann April 9, 2011 at 9:54 pm

What beautiful cookies and photos. I bet they were a hit at school.

Elisabeth April 8, 2011 at 11:58 pm

Wow! I'm super impressed by the wonderful and yummy chocolaty goodness your daughter made. Love her nickname…so cute. Sound a lot cuter in German than it would be in English:DDD
Thanks for sharing yet, another wonderful recipe, and this is allowed to share from Dorie's!

Die andere Seite April 8, 2011 at 6:39 pm

Superlieben Dank, kann ich wirklich gut gebrauchen!!! Deine Kekse sehen mal wieder fantastisch aus, wenn ich wieder mehr Zeit und Ruhe habe, komme ich wieder zum genuesslichen Stoebern und Rezepte ausprobieren! ;0)
GLG Maren

Tricia @ Saving room for dessert April 8, 2011 at 4:25 pm

Beautiful cookies and great photos! Girls got talent 🙂

wowaccountforsale April 8, 2011 at 3:48 am

Chocolate overload yum yum. I would be glad to try this one now, just the sight of it makes me crave already. BTW, your daughter has a cute nick name.

kitchen flavours April 8, 2011 at 2:50 am

These look divine. Your daughter is quite a baker! I have not made this yet. My daughter loves anything with chocolates too, and she would certainly love this!

Chele April 7, 2011 at 7:18 pm

I have had my eye on the same recipe myself for quite sometime. So pleased it has had the thumbs up, they look ever so good!

sweetandsaucy April 7, 2011 at 3:22 pm

I am seriously impressed with the height of these cookies… They look fantastic!

Barbara | VinoLuciStyle April 7, 2011 at 3:19 pm

As I sat down with my coffee I just wished I had just a quick bite of something to eat before starting back to work. Then I spy these and am holding back from jumping to making them now…I have the book too (don't you just love it?).

I love the nickname. My dad has called me Beeb my entire life…thinking cause my initials were BB as a kid. If anyone else would ever say it, it would sound wrong but it's a nickname I cherish.

A SPICY PERSPECTIVE April 7, 2011 at 1:33 pm

Way to go, Mausi! They look divine. 🙂

Can't wait until my daughter can turn our treats like this.

The Food Hound April 7, 2011 at 1:04 pm

Your daughter made them– I'm so impressed! They look perfect!! Love her nickname 🙂

Cooking Creation April 7, 2011 at 12:49 pm

She did a fabulous job! They look amazing 🙂

Nuts about food April 7, 2011 at 11:02 am

My mother calls me Maeuschen to this day. This is exactly the shade I wanted those Nutella-filled cookies I posted about a while back to turn out. Since I love chocolate, I am sure I would be addicted!

ScoutConcierge April 7, 2011 at 6:41 am

Ich liebe Kekse am liebsten mit Schokolade – ich hoffe die von mir selbstgemachten Kekse werden auch schmecken.
Freue mich schon darauf.

Grüße, euer ScoutConcierge

Katie April 7, 2011 at 2:37 am

Whoah…I'm certainly a chocoholic, so these look wonderful!

Zoe April 6, 2011 at 11:44 pm

I'm a chocolate lover…by the way you wrote, look like I have to try baking these too!

Cooking with Michele April 6, 2011 at 10:45 pm

Why are they called "midnight"? Just because they are so dark chocolate? I just might have to try these!

JelliDonut April 6, 2011 at 8:01 pm

I have a recipe that is similar to this one, but it doesn't make as many cookies. That can be good or bad, depending on how many I eat!

Susan April 6, 2011 at 7:38 pm


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