What We Ate: {Chocolate Crackle Cookies}

A couple weeks ago I made Chocolate Crackle Cookies. If you can plan ahead, the cookies were delicious! The dough has to refrigerate for a little while before they can be baked, so that's why I say this is a plan ahead cookie. I even liked them so much, that I didn't take them to work to pawn them off to my coworkers as usual. Yep, I was selfish. I kept them at home, and kept them all to myself. Okay, I did let Mike have some. And if there were any extra pounds gained, I would like to say, that it was definitely worth it.

The Stuff:
8 oz bittersweet chocolate, melted and cooled

1 1/4 cups all-purpose flour

1/2 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/3 cups brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla

1/3 cup milk

1 cup powdered sugar, plus more for rolling

The Doing:

1. Heat oven to 350 degrees. Melt bittersweet chocolate over medium heat {don't forget your double boiler, or it'll burn!} Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. Beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using powdered sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in powdered sugar, and roll the each piece into a ball shape. If any of the cocoa-colored dough is visible, roll dough in powdered sugar again to coat completely. Place the cookies on a greased baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.