Crackled Chocolate Cookies

01Method

1. 1

   Melt the dark chocolate and butter together over a water bath, stirring until smooth, then let cool to room temperature.

2. 2

   In a separate bowl, combine both sugars, crack in the eggs, and beat until light and fluffy. Fold in the cooled chocolate mixture gently. Stir in the flour, cocoa powder, baking soda, and salt until just combined. Cover the bowl and refrigerate for 3–4 hours.

3. 3

   Preheat the oven to 180 °C and line two baking sheets with parchment paper. Place the powdered sugar in a shallow dish. Scoop the dough into small balls, roll them generously in the powdered sugar, and arrange on the prepared sheets, spacing them well apart.

4. 4

   Bake for 12–13 minutes until the edges are set and the tops are cracked, while the centers remain soft. Watch carefully to avoid overbaking.

5. 5

   Allow the baked cookies to cool on the sheets for 5 minutes, then transfer to a wire rack for complete cooling. Store in an airtight container for up to one week.