Smoky Chocolate Crackers


Smoked paprika complements the sweetness of the cocoa powder in these homemade crackers. Crumble the chocolate crackers recipe over Greek yogurt or serve on a cheese board.

Smoky Chocolate Cracker
Prep Time:
35 mins
Freeze Time:
30 mins
Bake Time:
8 mins
Total Time:
1 hrs 13 mins
2 1/3 cups dough


  • 1 ¾ cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 ½ teaspoon smoked paprika

  • 1 teaspoon salt

  • ¾ cup unsalted butter, softened

  • cup powdered sugar, sifted

  • 3 tablespoon granulated sugar

  • 2 egg whites

  • ½ cup finely chopped almonds, toasted


  1. In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

  2. In a large mixing bowl beat the butter with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add powdered and granulated sugars; beat 2 more minutes to blend. Add the egg whites; beat on medium speed 1 minute. Reduce speed to low; beat about 1 minute more. (The egg whites will curdle the batter, but the dough will come together when the flour mixture is added.) Still on low speed, add the flour mixture; mix only until it disappears into the dough. You should have a thick, smooth dough. Using a spatula, stir in chopped almonds.

  3. Turn the dough out onto a work surface. Divide in half; shape each half into a disk. Place a disk between two sheets of parchment or wax paper; roll it to a 1/4-inch thickness. Repeat with the remaining disk. Freeze the rolled-out dough for at least 30 minutes.

  4. Position an oven rack in the center of the oven; preheat to 350ºF. Line two baking sheets with parchment paper or silicone baking mats.

  5. Working with half the dough at a time, use a 2-inch heart-shaped cookie cutter to cut as many cookies as you can. Save the scraps of dough. Place the hearts about an inch apart on the prepared baking sheet.

  6. Bake 6 to 8 minutes or until just slightly firm to the touch, rotating the baking sheet at the halfway point. Remove from oven; cool 5 minutes. Transfer to a wire rack; cool to room temperature.

  7. Repeat with the remaining dough, always starting with a cool baking sheet. Combine the scraps of dough. Shape into a disk, roll and freeze 15 minutes or until firm. Cut and bake as above.


Crackers in an airtight container at room temperature for up to a week.

Nutrition Facts (per serving)

55 Calories
3g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 55
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 49mg 2%
Total Carbohydrate 6g 2%
Total Sugars 1g
Protein 1g
Calcium 6mg 0%
Iron 0.4mg 2%
Potassium 30mg 1%
Folate, total 9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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