Chocolate Crackles

Chocolate Crackles
Chocolate Crackles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz bittersweet chocolate, finely chopped

  • 11/4

    c flour

  • 1/2

    c unsweetened Dutch cocoa powder

  • 2

    tsp bp

  • 2

    tsp coarse salt

  • 1/2

    c (1 stick ) unsalted butter, room temperature

  • 11/2

    c packed light brown sugar

  • 2

    large eggs

  • 1

    tsp pure vanilla extract

  • 1/3

    c whole milk

  • 1

    c granulated sugar

  • 1

    c confectioners' sugar

Directions

1. Melt chocolate in a heat proof bowl set over a pan of simmering water, stirring. Set aside and let cool. Stir together flour, cocoa powder, baking powder, and salt in a bowl. 2. With an electric mixer, beat butter and brown sugar, on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours. 3. Preheat oven to 350 degrees. Divide each piece into sixteen 1 - inch balls. Roll in granulated sugar to coat , then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper. 4. Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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