Chocolate Crackle Cookies

1/2 cup All-purpose flour
1/2 cup Granulated sugar
1/4 cup Unsweetened Dutch process cocoa
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 tablespoons Unsalted butter, softened
1 large Egg; beaten lightly
2 tablespoons Confectioners’ sugar

In a bowl, stir together flour, sugar, cocoa, baking powder, and salt and using fingers, blend in butter.  Stir in egg until mixture is blended. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.

Preheat oven to 400 degrees and lightly grease 2 baking sheets.

Spoon level teaspoons of dough onto a sheet of waxed paper.  Put 2 tablespoons confectioners’ sugar in a small bowl and dust hands with additional.  Roll each piece of dough into a ball and then in confectioners’ sugar in bowl.  Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set.

Cool cookies on racks.

Source:  Sara Moulton

30 cookies


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