Chocolate Snowflake Crackles

7th Cookie in the series.

6 Tablespoons butter

3 squares unsweetened chocolate, melted

1 1/2 cups sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1 1/2 teaspoons vanilla

1 1/2 cups flour

Extra powder sugar for rolling

Makes 4 1/2 dozen

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Directions: 

Cream butter until light and fluffy.

Add melted chocolate and sugar, blend well.

Add eggs, baking powder, salt and vanilla. Mix well.

Add flour.

This dough NEEDS to be chilled. It's the consistency of thick frosting at first. You'll never be able to work with it. Chill overnight.

Heat oven to 350*F

Shape dough into 1-inch balls. Roll in powdered sugar and place on parchment lined cookie sheets. Bake 10-12 minutes. Don't worry if they look a bit underdone when you take them out. These delicious cookies are tender like bites of warm brownie. Don't over bake them. They will firm up as they cool.

Maybe I'm a little OCD, but when I say that I measure my cookie dough with my scoop to keep consistent results, I'm not kidding. I fill the scoop and push any excess off the scoop. The scoop is filled, but not over filled. The cookies will then not only be the same size, but they will cook evenly. You will not have some under cooked and some on the verge of burning.

Roll in powdered sugar before placing on baking tray.

Beautiful AND tasty! :)

Enjoy!