Chocolate Crackle Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup unsweetened Cocoa
  • 1 tablespoon instant espresso
  • 1 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2⁄3 cup packed dark-brown sugar
  • 1 large egg
  • 4 ounces bittersweet chocolate baking chips, melted and cooled
  • 1 tablespoon milk
  • 1⁄2 cup confectioners' sugar, for coating
Instructions
  1. Stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl.
  2. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes.
  3. Beat in egg until well combined; mix in cooled Bittersweet Chocolate.
  4. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap.
  5. Freeze until firm, about 45 minutes.
  6. Preheat oven to 350°F.
  7. Line 2 baking sheets with parchment.
  8. Shape dough into ½-inch balls (exactly 1 teaspoon each).
  9. Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
  10. Put onto cookie sheet 2 inches apart.
  11. Bake until cookies have spread and coating has cracked, 10 - 12 minutes
Recipe by Amish 365 at https://www.amish365.com/chocolate-crackle-cookies/