Chocolate Crackle Cookies

Serving: approximately 60 cookies

Ingredients

• 1/2 cup unsalted butter, at room temperature

• 230 g bittersweet chocolate, chopped

• 1/2 cup unsweetened cocoa powder

• 1 1/2 cups packed light-brown sugar

• 1 teaspoon pure vanilla extract

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 1 1/4 cup all-purpose flour

• 2 teaspoons baking powder

• 2 eggs

• 1/3 cup milk

• 1 cup confectioners' sugar

Preheat the oven at 350 degrees.

Melt chocolate in a bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

In the bowl of an electric mixer, mix butter and brown sugar until pale and fluffy. Add in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Wrap the dough in plastic; refrigerate until firm, about 2 hours.

Divide each piece into small balls. Roll in confectioners' sugar to coat. Place on baking sheets lined with parchment paper and bake until surfaces crack, about 14 minutes.

Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!