Chocolate Brownie Crackle Cookies

These Chocolate Brownie Crackle Cookies are so chocolaty, tender, and moist. They are melt-in-your-mouth good. Imagine brownies, but in the form of a cookie!

I've made similar cookies before. Check out my Chocolate Truffle Cookies, and my Chocolate Truffle Cookies with a Crackle Crust. However, this is the first time I've tried making the cookies with powdered sugar on top.

For the first batch, I dusted the cookies with the powdered sugar prior to baking....

While they tasted great, I really didn't get the crackle definition....

When this didn't work, I realized I had to press the powdered sugar into the cookie dough prior to baking the second batch.

Yes!!

These cookies are so tender and tasty, and are so easy to make! Plus, you get to get your hands dirty. No machines required.

Chocolate Brownie Crackle Cookies

Makes 16 to 18 cookies

Ingredients

1/2 C (71 grams) all purpose flour

1/4 C (25 grams) unsweetened Dutch processed cocoa powder

1/2 C plus 1 T (115 grams) sugar

1/ 2 tsp baking powder

1/4 tsp salt

3 Tbsp cold unsalted butter, cut into small pieces

85 g (3 oz) chopped bittersweet chocolate (I used a small food processor)

1 large egg

1/2 tsp vanilla

Powdered sugar, for rolling the cookie dough

Instructions

1. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. 
2. Add the butter pieces and rub them into the dry ingredients with your fingers until you have a breadcrumb-like mixture. 
3. Add the chopped bittersweet chocolate and stir.
4. Whisk the egg and the vanilla together and add it to the flour mixture. Stir until the ingredients are fully incorporated. 
5. Cover the bowl with plastic wrap and chill in the refrigerator for about an hour. 
6. Preheat the oven to 375 degrees F.
7. Live two baking sheets with parchment paper. 
8. Divide the dough into 16 to 18 pieces, and roll into balls. Coat the balls generously in powdered sugar. 
9. Bake the cookies, one sheet at a time, for 8 to 10 minutes. 
10. Let the cookies cool on the baking sheet for a minute or two, and then cool on a wire rack.