Double Chocolate Crackles

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup white chocolate chips
• 1 cup confectioners' sugar

1. Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl.
2. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips.
3. Cover with plastic wrap and chill until firm, about 1 hour.
4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. Put the confectioners' sugar in a shallow bowl.
6. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated.
7. Place 1 inch apart on the baking sheets.
8. Bake until the cookies are puffed and the tops are cracked, about 10 minutes.
9. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
10. Store in an airtight container up to 1 week.
11. Photograph by Steve Giralt

flour, granulated sugar, dutch, baking powder, salt, unsalted butter, eggs, white chocolate chips, sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/double-chocolate-crackles-recipe.html (may not work)