CHOCOLATE CRACKLE COOKIES(GHIRARDELLI)

Chocolate Crackle Cookies(Ghirardelli) image

Provided by Sharon123

Time 47m

Yield 60 cookies

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 35.7, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.2, Sodium 13.3, Carbohydrate 5.7, Fiber 0.2, Sugar 4.4, Protein 0.4