Chocolate Crackle Cookies

These cookies are soft and pillowy with a crunchy, sweet exterior. I like using flavored chocolates in baking and here I used Ghiradelli's Cabaret Matinee which has notes of grapes and blackberries. It gives the cookies that extra mysterious flavor that no one can guess. 

Wet:

100g bittersweet chocolate – melted (I used Cabarnet Matinee by Ghirardelli)

½ stick of butter

½ cup light brown sugar

1 egg

vanilla

4 tbsp milk or brewed coffee (or 1 tsp of instant coffee mixed with 4 tbsp of hot water)

Dry:

¼ cup cocoa powder  

1 tsp baking powder

½ cup rice flour

¼ cup tapioca

Regualr and powder sugar for rolling

- Heat the oven to 350F

- Melt chocolate in a double boiler or microwave

- Mix dry ingredients

- Beat butter and sugar. Add eggs and vanilla

- Add chocolate, then dry ingredients alternating with milk/coffee

- Chill for 1 hour. Cooling the dough allows for easier scooping and rolling.

- Put granulated sugar in a plate and the powdered sugar in a different plate.

- Scoop balls into granulated sugar, roll them to coat and then roll in powder sugar.

- Bake at 350 for 12-15 minutes

Devour with much pleasure!