Chocolate Crackle Cookies

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• 8 ounces bittersweet chocolate, coarsely chopped
• 1 1/4 cups all-purpose flour
• 1/2 cup dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, room temperature
• 1 1/3 cups packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 1 cup confectioners' sugar, plus more for rolling

Recipe

• 1 preheat oven to 350°.
• 2 melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water.
• 3 set aside to cool.
• 4 into a small bowl, sift together flour, cocoa, baking powder, and salt.
• 5 in the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes.
• 6 add eggs and vanilla, and beat until well combined.
• 7 add melted chocolate.
• 8 add dry ingredients alternately with milk.
• 9 mix on low speed until just combined.
• 10 divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
• 11 on a surface dusted with confectioners' sugar, use your hands to roll each portion of dough into a log 16-inches in length and about 1 inch in diameter.
• 12 wrap logs in plastic wrap, and transfer to a baking sheet.
• 13 chill for 30 minutes.
• 14 cut each log into 1-inch pieces, and toss pieces in confectioners’ sugar, a few at a time.
• 15 using your hands, roll the pieces into balls.
• 16 if any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
• 17 place cookies on parchment-lined baking sheets 2-inches apart.
• 18 bake until cookies have flattened and sugar splits, 12-15 minutes.
• 19 transfer to a wire rack, and let cool completely.