Chocolate Crackle Cookies(ghirardelli)

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup cocoa
• 1 tablespoon instant espresso
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2/3 cup packed dark brown sugar
• 1 large egg
• 4 ounces bittersweet chocolate chips, melted and cooled (ghirardelli 60% cacao)
• 1 tablespoon milk
• 1/2 cup confectioners' sugar, for coating

Recipe

• 1 stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl. beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. beat in egg until well combined; mix in cooled bittersweet chocolate. reduce speed to low, and gradually add flour mixture; beat in milk until just combined. cover dough with plastic wrap. freeze until firm, about 45 minutes.
• 2 preheat oven to 350°f line 2 baking sheets with parchment. shape dough into 1/2-inch balls (exactly 1 teaspoon each). pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
• 3 place on baking sheets, spacing each 2 inches apart. bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. let cookies cool on a wire rack.