Chocolate Crackle Cookies

A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps

• Ready In: 43 mins
• Serves: 18
• Yields: 36 cookies

Ingredients

• Ingredients

• 1  cup all-purpose flour
• 1  cup granulated sugar
• 1⁄2 cup  unsweetened  Dutch-processed cocoa powder (I used Ghirardelli)
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 4  tablespoons unsalted butter, softened
• 2  large eggs, beaten lightly
• 1  teaspoon vanilla
• 4  tablespoons confectioners' sugar, plus additional for dusting hands

Directions

1. In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
2. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
3. Preheat oven to 400°F and lightly grease 2 baking sheets.
4. Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small – gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.