Ingrédients pour Chocolate Crackle Tops
- Semisweet Chocolate
- 6 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- Vanilla Extract
- 2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking powder
- 2 cups powdered sugar, for coating
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Comment préparer Chocolate Crackle Tops
- In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently.
- Remove from heat and stir in the granulated sugar until dissolved (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour, or until chilled and firm enough to roll into balls.
- Preheat oven to 325°F (160°C). Line two large baking sheets with parchment paper.
- Place powdered sugar in a shallow dish.
- Roll chilled dough into 1-inch balls. Roll each ball in the powdered sugar until thoroughly coated.
- Gently tap off excess powdered sugar.
- Place the coated balls onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 10-15 minutes, or until the tops feel slightly firm to the touch.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
16g
Carbs
4g
