Cracklin’ Cookies
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
Salty-sweet cookies made with crispy chicken cracklin's or pork rinds for a savory crunch. The dough is studded with chocolate chips and toffee bits, creating an unexpected but delicious combination.
Ingredients
- 1.06 L all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml baking soda
- 355 ml unsalted butter at room temperature
- 473 ml dark brown sugar packed
- 237 ml granulated sugar
- 2 large eggs at room temperature
- 1 large egg white at room temperature
- 14.8 ml vanilla extract
- 1 bittersweet chocolate chips
- 1 Skor toffee bits
- 198 g Chicken Cracklin's
- 907 g chicken skins
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 258 mg
- Iron: 28.9 mg
- Magnesium: 151 mg
- Phosphorus: 991 mg
- Potassium: 920 mg
- Zinc: 6.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.06 L all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml baking soda
- 237 ml granulated sugar
- 14.8 ml vanilla extract
- 1 bittersweet chocolate chips
- 1 Skor toffee bits
- 198 g Chicken Cracklin's
- 907 g chicken skins
Prepare
- 355 ml unsalted butter, at room temperature
- 473 ml dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 300°F and line two baking sheets with parchment paper.
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Step 2.
Arrange the chicken skins in a single layer on one baking sheet (they can be crowded as they will shrink). Cover with another sheet of parchment paper, then place another baking sheet on top to weigh down. Repeat layering with remaining skins and pans, stacking up to 3 or 4 pans.
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Step 3.
Roast the stacked pans for 45 minutes, then pour off any accumulated fat from the pans.
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Step 4.
Unstack the baking sheets, remove the parchment paper, and roast the skins on the separated sheets until crispy, about 10 more minutes.
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Step 5.
Drain the cracklin's on a paper towel-lined plate and set aside. Increase oven temperature to 350°F and line two baking sheets with parchment paper.
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Step 6.
In a large bowl, sift together the flour, salt, and baking soda; set aside.
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Step 7.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and egg white one at a time, scraping down the bowl after each addition. Add the vanilla and mix until combined.
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Step 8.
Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated—do not overmix. Fold in the chocolate chips, toffee bits, and cracklin's (or crushed pork rinds) with a spatula.
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Step 9.
Using a 3-ounce scoop, portion the dough into balls and place them on the prepared baking sheets, spacing 6 cookies per sheet. Gently press down each cookie to flatten slightly. Bake until golden brown around the edges, 14 to 16 minutes, rotating the sheets halfway through.
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Step 10.
Transfer the cookies to a wire rack using a spatula and let cool completely.