These delicious chocolate cookies have an effective sugary coating.
Ingredients
8 oz (225 g) dark chocolate
½ cup (115 g) unsalted butter , at room temperature
1½ cups (330 g) dark brown sugar 3
2 teaspoon baking powder
½ teaspoon salt
2 large eggs
1½ teaspoon vanilla extract
½ cup (70 g) Dutch-processed cocoa powder
¼ cup whole milk
1¼ cup (175 g) all-purpose flour
Coating:
1 cup (200 g) granulated white sugar
1 cup (120 g) confectioners’ (icing/ powdered) sugar
Instructions
Chop the chocolate into small ½ inch chunks and place in heatproof bowl on top of a pan of simmering water, until melted and smooth. Place aside to cool.
Place the butter, sugar, baking powder and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat together until the butter until light and fluffy. Add the eggs, one at a time, beating until the first one is incorporated before adding the second one. Add the vanilla and beat to incorporate. Add the melted chocolate to the batter and beat to incorporate.
Add the cocoa powder to the dough and beat to incorporate. Add the milk and beat to incorporate. Add the flour and beat to incorporate and a sticky dough forms. Divide the dough into 4 parts, flatten and wrap with plastic wrap. Chill in the fridge for at least one hour or overnight.
Once they have chilled, preheat an oven to 350˚F (175 deg C) and line a baking sheet with a piece of baking paper. Divide one of the dough sections into 16 pieces. Roll each piece into a ball . Roll the ball in the granulated white sugar than in the confectioners’ sugar afterwards. Repeat with the remaining dough, placing each cookie about 2 inches apart from each other on the baking sheet. Bake for about 10-12 minutes, or until they are just barely set (don’t overbake). Let cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/chocolate-crackle-cookie-recipe/