Chocolate Crackle Cookies
8 oz bittersweet chocolate, coarsely chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder (regular cocoa works if that’s all you have)
2 teaspoons baking powder
1/4 tsp salt
8 tablespoons (1 stick) 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
Melt chocolate on a heat-proof bowl, or the top of a double broiler, over a pan of simmering water, or in the microwave (3 bursts of 30 secs, w/stirring each time). Set aside to cool. Into a small bowl sift together flour, cocoa, baking powder, and salt.
In another bowl, using an electric mixer beat butter and light brown sugar until light and fluffy (3-4 minutes). Add eggs and vanilla. Beat until combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until combined. Divide dough into quarters (4 small bowls worked for me), wrap (cover the bowl) with plastic wrap and chill in refrigerator until firm (at least 2 hours).
On a surface dusted with confectioner’s sugar, use your hands to roll each portion of the dough into a log 16 inches in length and about an inch in diameter. Wrap logs in plastic wrap and return to the refridgerator to chill (at least 30 minutes).
Preheat the oven to 350. Line baking sheets w/parchment paper.
Cut each log into 1-inch pieces and toss in confectioner’s sugar a few at a time, rolling to completely cover each cookie, which has formed into a small ball as a result of the rolling. Place cookies on sheets 2 inches apart. bake until cookies have flattened and sugar splits (12-15 minutes).
Transfer to a wire rack and cool completely.
Makes about 5 dozen.