Chocolate crackle fabulous cookies

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Pretty, easy, scrumptious, simple, so sweet and so soft, luscious, pretty, simple, indulgent, festive, decadent, pretty and pretty. And super yummy!

Now to the recipe because everybody is too busy this week to be reading long postings.

I got this recipe from The hungry artist blog, who has adapted it from Martha Stewart, by halving it, which worked just fine for my needs. But if you are crazy for chocolate you might have to double it, they are this good!

Chocolate Crackles Fabulous cookies

4 ounces bittersweet chocolate, finely chopped

3/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp salt

1/4 cup butter at room temperature

3/4 cups packed light brown sugar

1 large egg

1/2 tsp vanilla extract

3 tbs milk

For coating the cookies

1/2 cup granulated sugar
1/2 cup icing sugar

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let it cool.

Sift together flour, cocoa powder, baking powder, and salt in a bowl.

With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in two batches, alternating with the milk. Divide dough into two equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350 F.
Divide each piece into sixteen 1-inch balls. Roll in granulated sugar to coat, then in icing sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.

Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Enjoy and thanks for stopping by!

You might also like:

Oats whole wheat and raisin cookies

Flourless almond chocolate chip cookies

Banana and chocolate chip cookie – no sugar, no flour added

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