Triple Chocolate Crackle Cookies

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Chocolate, chocolate and more chocolate!  

Some days (most days for me) you just need a good chocolate fix.  Today was 'one' of those days!  This morning the girls and I got our aprons on and got to baking.  Of course the girls were my spoon lickers, and the cookies were very enthusiastically taste tested and approved!

My mother-in-law makes the most fantastic crackle cookies every Thanksgiving and Christmas.  Moist, chewy and crunchy. The perfect combination for a cookie.  I've yet to nab the famous recipe from her, instead I created my own!  

My cookies were not quite as crunchy as the family crackles but were deliciously chocolaty and moist!  

I hope you enjoy these cookies as much as we did...

 and don't forget to serve them out-of-the-oven warm!

Triple Chocolate Crackle Cookies 
Recipe created from Epicurean Mom
Yields 24 cookies


Ingredients:
1 1/2 cup all-purpose unbleached flour
1 1/2 teaspoon baking powder
3/4 cup cocoa powder
1/4 teaspoon salt
10 ounces good quality semisweet chocolate, chopped
1 1/4 cup brown sugar, lightly packed
2 eggs
1/4 cup 2% milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 teaspoon pure vanilla extract
12 ounces chocolate chips
2/3 cup confectioners' sugar, for dipping

Preparation:
Preheat oven to 350 degrees.

In a double boiler or in a heat-resistant bowl over boiling water, warm chopped chocolate until completely melted.  Take off heat and let cool.

Sift flour, baking powder, cocoa powder and salt in a medium bowl.  Set aside.

In a bowl of a standing mixer fitted with the paddle attachment on medium speed, cream the sugar and butter together until well blended and creamy.  Turn the speed to low, add the eggs one at a time, mixing well after each addition.  Remove bowl from standing mixer, add milk, melted chocolate and vanilla.  Slowly incorporate the flour mixture into the wet ingredients, add the chocolate chips and mix well.  Cover and refrigerate for about 1 hour.  Once chilled, using your hands, roll dough into squat 1.5-inch balls.

Place a sheet of parchment paper on a baking sheet.  Pour confectioners' sugar on a large plate, gently roll cookie balls into sugar.  Make sure no dark spots peek through sugar.  Roll them a second time in sugar and place on parchment lined baking sheet.  Space balls 2-inch apart and bake for 7-10 minutes, or until a tooth pick inserted in the middle comes out slightly dirty (be sure not too overcook.  They will become too dry.)  Serve them warm and with milk, of course!