As promised the recipe for Chocolate Crackles!
8 oz dark chocolate, finely chopped
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp course salt
1/2 cup unsalted butter, room temperature
1 1/2 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup icing sugar
1. Melt chocolate in a heat-proof bowl over a pan of boiling water, simmering not boiling the chocolate.
Set aside and let cool.
Sift together flour, cocoa powder, baking powder, and salt in a bowl.
2. With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2-3 mins.
Mix in eggs and vanilla, and then the melted chocolate.
Reduce speed to low; mix in flour mixture in two batches, alternating with milk.
Divide dough into four equal pieces.
Wrap each in plastic and refrigerate until firm, about two hours.
3. Pre-heat oven to 350 degrees Fahrenheit/ Gas 4.
Divide each piece into 16 one-inch balls.
Roll in granulated sugar to coat, then in confectioners sugar to coat.
Space 2 inches apart on baking sheets, lined with parchment paper.
4. Bake until surface cracks, about 14 mins, rotating sheets half way through.
Let cool on sheets on wire racks.
Cookies can be stored between layers of parchment in an airtight container at room temperature, up to 3 days!