Chocolate Crackles

What if I told you about a cookie that is chewy like a brownie and decadent like a truffle.  Would you be in? We're talking the most rich and decadent chocolate treat imaginable... that also happens to be cute as a button.

See?  I'm not sure whether cute is the right word.  Dramatic might be more like it.  But who cares.  I simply love the look of the white crackles against the color of the deep dark chocolate.

Don't live one more day without trying these cookies, people.

At least promise me you'll add them to your "I want to bake THAT!" list.

Chocolate Crackles
Adapted from Martha Stewart

8oz. good quality dark chocolate (70%)
1 stick butter, room temperature
1 1/3 c. brown sugar, packed
1 1/4 c. all purpose flour
2t baking powder
1/2t salt
1/2 c. cocoa powder
2 eggs
1/3 c. milk
1t vanilla extract

Directions

1.  Melt the chocolate and set aside to cool.

2.  Combine the butter and brown sugar and whip until light and fluffy (a hand mixer works best)

3.  Sift the flour, cocoa powder, salt, and baking powder together and set aside.

4.  Pour the melted, cooled chocolate into the butter-sugar mix and combine thoroughly.

5.  Add the eggs and the vanilla.

6.  In alternating steps, add the dry mix and the milk.  Mix until just combined.

7.  Working quickly, roughly divide the dough in fourths.  Place each piece (it will be a wet, sticky "piece") into a piece of plastic wrap.  Cover the dough with the plastic and form into a rough log shape.  It does not have to be perfect.  Repeat with the remaining dough.

8.  Place dough logs in the freezer for 30 minutes or refrigerate several hours (overnight is okay, too).

9.  Preheat oven to 350F.

10. Remove one log at a time and, using a sharp knife, cut into rough 1-inch pieces.

11.  Prepare one small bowl (a cereal size bowl works well) with granulated sugar and the other bowl with powdered sugar.

12.  Take a piece of dough, quickly dredge it in the granulated sugar, roll into a ball using your palms, and dredge in the powdered sugar.  Important:  make sure you get plenty of powdered sugar (you don't want to see any brown) or else you won't get the strong white crackly effect.

13.  Place balls of dough on a parchment lined cookie sheet and bake for 8 minutes; rotate the cookie sheet and bake an additional 3-4 minutes.

14.  Cool on a cookie rack and store in an airtight container up to one week.