Chocolate Crackles

This recipe makes a lot of cookies, about 5 dozen.  Rolling the dough in granulated sugar prior to the powdered sugar helps the cookies retain their snowy white exterior.

Ingredients:

8oz. bittersweet chocolate, finely chopped
1 1/4 cups flour
1/2 cup unsweetened dutch cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

Directions:

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

Mix butter and brown sugar on medium speed until fluffy.  Mix in eggs and vanilla, then melted chocolate.  Reduce speed to low, add flour mixture slowly, alternating with the milk.  Divide dough into 4 equal portions.  Wrap in plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees.  Roll dough into 1 inch balls.  Roll in granulated sugar, followed by the powdered sugar.  Set 1 inch apart on parchment lined cookie sheet.
Bake until surface of the cookies crack, about 12-14 minutes.  Cool cookies on a wire rack.