Chocolate Crackle Cookies
- 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
- Stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl.
- Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes.
- Beat in egg until well combined; mix in cooled Bittersweet Chocolate.
- Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap.
- Freeze until firm, about 45 minutes.
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment.
- Shape dough into ½-inch balls (exactly 1 teaspoon each).
- Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
- Put onto cookie sheet 2 inches apart.
- Bake until cookies have spread and coating has cracked, 10 - 12 minutes
Recipe by Amish 365 at https://www.amish365.com/chocolate-crackle-cookies/
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