Name: Double Chocolate Crackles
Yield: 24 cookies
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup Dutch-process cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 6 tablespoons unsalted butter, melted; 2 large eggs, lightly beaten; 1/2 cup white chocolate chips; 1 cup confectioners' sugar

Directions

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 F. Line 2 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.

Photograph by Steve Giralt

Recipe courtesy Food Network Magazine

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Double Chocolate Crackles

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