Christmas Crackles

I absolutely love these cookies, they are perfect for the holidays! You can make the dough ahead of time and keep it in the fridge to bake at your convenience. Guests will be delighted with both the look and taste of these Christmas gems!



8 ounces bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners' sugar (AKA Icing sugar)

1. Preheat oven to 350. Melt Chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl, set aside.
2. Mix butter and brown sugar on a medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
4. Bake until surfaces crack, about 14 minutes (this baking time may be different depending on your oven - check on cookies often until you get the timing down) Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers up to 3 days.
Makes 5 dozen

Enjoy!!!