Chocolate Crackles

Chocolate Crackles
from Martha Stewart Holiday Cookies

8 oz bittersweet chocolate, finely chopped
1 1/4 C AP flour
1/2 C unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp course salt
1/2 C (1 stick)unsalted butter, softened
1 1/2 C packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 C whole milk
1 C granulated sugar
1 C confectioners' sugar

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside

Mix butter and brown sugar on medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees. Divide each piece into 16 (1 inch) balls. (I have to spray my hands with cooking spray to prevent sticking). Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on parchment lined cookie sheets.

Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.