Chocolate Crackle Cookies

moist, chewy chocolate cookies that looks as good as it tastes

• Ready In: 47 mins
• Yields: 60 cookies

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

Directions

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.