Double Chocolate Crackles
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 119
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 24
- Sodium
- 70
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.