Double Chocolate Crackles
Originally, I had cocoa rum balls planned for day 9 but I decided to stray from my list. Why? Honestly, I just was not in the mood to have rum balls, especially after I realized that my husband doesn't like them and my daughter can't really eat them. Besides, I was in the mood for something more chocolaty than anything, so I decided to go with double chocolate crackles that have been tempting me ever since I saw them in the Food Network magazine. They are so rich but not too sweet. It (well, they -- my poor waistline!) definitely satisfied my chocolate craving!
- 1 1/2 c all-purpose flour
- 1/2 c granulated sugar
- 1/2 c Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 c white chocolate chips
- 1 c confectioners' sugar
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.