Chocolate Cracked Top Cookies

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READY IN: 35mins
SERVES: 10
YIELD: 45 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In medium bowl, sift together flour, cocoa, baking powder, salt and cinnamon. Set aside.
  • In medium bowl, cream butter and granulated sugar until light and fluffy.
  • Beat in egg and vanilla.
  • Using a wooden spoon, gradually stir in flour mixture and chocolate chips to form soft dough.
  • If mixture seems too dry, add a few drops of water.
  • Form dough into two balls and flatten into disks; wrap in plastic and refrigerate for two hours or overnight.
  • Preheat oven to 350 degrees Fahrenheit.
  • Line baking sheets with parchment paper and set aside.
  • Using 1 tablespoon of chocolate dough, shape into 1 inch balls; flatten the top just slightly.
  • Roll each in the icing sugar until fully coated.
  • If any dark brown dough is visible, roll again in the icing sugar.
  • Bake the cookies until the sugar coating splits, about 12 to 15 minutes, rotating halfway through.
  • Cool on baking sheet for 5 minutes before moving to wire racks to cool completely.
  • Store in an airtight container up to 1 week or freeze up to 3 weeks.
  • Makes about 45 cookies.
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