Chocolate Crackle Cookies

Ingredients:

• 1/2 cup (113g) Unsalted Butter
• 1 1/2 cups (330g) Brown Sugar, packed
• 1 cup (170g) Semi-Sweet Chocolate Chips
• 2 Large Eggs, room temperature
• 1/3 cup (100 ml) Milk
• 1 1/4 cups (170g) All Purpose Flour
• 1/2 cup Cocoa Powder
• 2 tsp Baking Powder
• 1/4 tsp salt
• 1 cup (200g) White Fine Sugar, for coating
• 1 cup (125g) Icing Sugar, for coating

Directions:

1. Fill a pot 1/2 full with water. Place on the stove and heat to medium-high.
2. Place chocolate chips in a stainless-steel bowl and place on top of the pot of water. Stirring constantly, melt the chocolate chips. Make sure to avoid getting water in the chocolate.
3. When the chocolate chips have fully melted, remove from the stove and set aside to cool.
4. In a mixing bowl place butter and brown sugar. Mix in a stand mixture or with a hand mixer on high for 3-5 minutes.
5. Add eggs and mix in low until just incorporated, about 30 seconds.
6. Mix on high speed until light and fluffy, approximately 3-4 minutes.
7. With the mixer on low, add in the melted chocolate.
8. In a separate bowl, add flour, cocoa powder, baking powder, and salt.
9. Add half of the flour mixture and half of the milk to the mixing bowl.
10. Mix for 30 seconds on low speed.
11. Add in the remaining flour and milk and mix on low for 2 minutes.
12. Cover cookie dough and refrigerate for 2 hours.
13. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
14. Remove cookie dough from the fridge and divide the mixture in half, placing half the dough back into the fridge to chill.
15. Using the cookie scoop or spoon make 1" balls.
16. Scoop cookie dough ball into your hands and roll until smooth.
17. Drop cookie dough ball into white sugar and roll until fully coat
18. Then place cookie ball in the icing sugar and roll until fully coated.
19. This step is important because this is what will make the cracked top.
20. Place the cookie dough ball onto your prepared cookie sheet.
21. Bake for 12 minutes. Allow cookies to cool slightly on the pan before transferring to a cooling rack to cool completely.

Note: Cookies are best kept in an airtight container at room temperature for up to 5 days or in the freezer for up to one month.

Prep Time: 2 Hours 25 Minutes
Bake Time: 12 Minutes
Total Time: 2 Hours 37 Minutes
Yield: 24 Cookies