Chocolate Crack Cookies
A decadent rich little chocolate cookie.
Very pretty and simple to make.
1 cup all-purpose flour
1 cup granulated sugar
1⁄2cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
1 teaspoon baking powder
4 tablespoons unsalted butter, softened
2 large eggs, beaten lightly
1 teaspoon vanilla
4 tablespoons confectioners’ sugar, plus additional for dusting hands
In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter.
Stir in egg and vanilla until mixture is blended.
NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
Preheat oven to 400°F and lightly grease 2 baking sheets.
Put 4 tablespoons confectioners’ sugar in a small bowl and dust hands with additional.
Roll each piece of dough into a ball (small – gumball size) and then in confectioners’ sugar in bowl.
Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set.
Cool cookies on racks.
And as always I love to hear from you guys, any comments or ideas write them below!