CARAMEL-KISSED CHOCOLATE CRACKLES

CARAMEL-KISSED CHOCOLATE CRACKLES image

Number Of Ingredients 12

1 1/2 cups semisweet chocolate chips
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup finely chopped walnuts
1 cup confectioners' sugar
50 caramel-filled chocolate kisses

Steps:

Melt chocolate chips. Let cool. Whisk flour, cocoa, baking powder and salt in a large bowl to blend. Beat butter and brown sugar in a large bowl with mixer on mediuim speed until creamy. Beat in eggs, extract and chocolate until blended. On low speed, beat in flour mixture until combined. Stir in nuts. Cover and chill 1 hour until firm. Heat oven to 350*F. Roll level tablespoons dough into 1" balls. Roll balls in confectioners' sugar to coat. Place 1" apart on ungreasaed baking sheets. Bake 12 to 14 min. until cookies set and tops are cracked. Cool 1 minute on sheet on a wire rack. Gently press a chocolate kiss on each. Transfer to rack to cool completely. Refrigerate airtigh in a single layer up to 1 week, or freeze up to 1 month. Redust with confectioner's sugar, if needed. (Makes 50)