Double Chocolate Crackles

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup confectioners' sugar 
• 0.5 cup dutch-process cocoa powder 
• 2 large eggs lightly beaten
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.5 teaspoon salt 
• 6 tablespoons butter unsalted melted
• 0.5 cup chocolate chips white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• plastic wrap

Directions

1. Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl.
2. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
4. Put the confectioners' sugar in a shallow bowl.
5. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated.
6. Place 1 inch apart on the baking sheets.
7. Bake until the cookies are puffed and the tops are cracked, about 10 minutes.
8. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
9. Photograph by Steve Giralt