Description
These chocolate cookies crackle and spread as they bake – making for an eyecatching cookie! The coating of icing sugar dresses them up, making them look more dramatic.
Ingredients
Units
Scale
- 4 oz bittersweet chocolate, chopped
- 1/2 cup of unsalted butter, cut into cubes, at room temp.
- 1 egg
- 3 drops vanilla extract
- 3/4 cups + 2 tbsp light brown sugar
- 1 cup + 2 tbsp self-rising flour
- 1/2 tsp baking soda
- 2 tbsp icing sugar (for coating)
Instructions
- Preheat oven to 400F.
- Melt the chopped chocolate in a double boiler, stirring frequently.
- Remove bowl from heat. Gradually stir in butter. Set aside.
- In a medium bowl, beat together the egg and vanilla until frothy. Gradually beat in sugar. Slowly pour in melted chocolate and beat until just combined.
- Stir in the flour and baking soda to make a firm dough. If too sticky to handle, refrigerate for 15 minutes.
- Using your hands, roll the dough into walnut-sized balls. Roll each of the balls in icing sugar and place 2 inches apart on a parchment-lined cookie sheet. Use more than one tray or bake in batches as needed. These cookies do spread as they bake, so leave lots of room in between.
- Bake for 8-10 minutes just until firm. Allow cookies to cool slightly before transferring to a wire rack to cool.
- Enjoy with an extra sprinkle of icing sugar and a glass of milk!
