Chocolate Crackle Cookies
brown sugar cookies, chocolate, christmas cookies
unsweetened cocoa powder
1 stick, room temperature
or 1/4 teaspoon peppermint or mint extract
Preheat an oven to 350°F. Grease 2 baking sheets with butter or use parchment paper.
Put the confectioners' sugar into a bowl and set aside.
In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Add in the flour mixture gradually and beat on low speed just until combined.
Roll the dough into balls (1 tablespoon), then sprinkle and roll the balls in the confectioners' sugar until covered and place them all on one baking sheet.
Roll the balls in the confectioners' sugar until covered a second time to give them an extra coat.
Place the balls on the prepared baking sheet about 2 inches apart.
Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely.
Repeat with the rest of the cookies. Makes about 24 cookies.
Chill dough for 15-20 minutes if dough is too sticky for rolling into balls.