Brownie Crackle Top Cookies

Ingredients

  • 1 ½ Cup All-Purpose Flour
  • 1 ½ Cup Sugar
  • 1 ½ tsp Baking Powder
  • ¾ tsp Salt
  • 6 tbsp Unsalted Butter Melted and cooled to room temperature
  • ¾ Cup Cocoa Powder Ghirardelli preferred
  • 3 Eggs Large, at room temperature
  • 1 tsp Vanilla Extract
  • 1 Cup Semisweet Chocolate Chips
  • ¾ Cup Confectioners Sugar For coating cookies

Instructions

  1. 1In a large bowl, combine flour, baking powder, and salt until evenly mixed. Set aside.
  2. 2Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix the vanilla extract with the eggs, then whisk into cocoa-butter mixture.
  3. 3Add the wet mixture to the dry mixture and mix thoroughly by hand with a rubber spatula. It may seem as if you need more liquid, but do not add any. Just keep folding and pressing until the mixture comes together. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30 minutes to firm up.
  4. 4Preheat oven to 350° degrees. Line two baking sheets with parchment paper. (Or if you don't line the pans, lightly grease sheets.)
  5. 5Pour confectioners sugar into a small bowl. Scoop dough by teaspoon, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1½ inches apart.
  6. 6Bake cookies for 12–15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. Store in a covered container.

Notes

Yield: about 30 cookies, depending on size