Chocolate crackle cookies are very easy to make. Also called chocolate crinkle cookies, they have a rich chocolate flavor, a chewy texture, and a powdered sugar exterior that cracks in the oven.
Melt the chocolate in a small bowl over a double-boiler. Set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Set aside for later.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the brown sugar until the mixture has lightened slightly.
Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed. Add the vanilla, and beat the mixture again. Now add the melted chocolate, mixing well.
With the mixer on low, add the flour, alternating with the milk. When all the ingredients are well blended, add the walnuts.
Cover the bowl and refrigerate the cookie dough for a couple of hours, if not overnight.
Form the dough into 1 inch balls, and refrigerate the dough again so that it is nice and firm.
When you are ready to bake the cookies, preheat the oven to 350°F. Cover your baking sheets with parchment.
Roll the balls of cookie dough in powdered sugar to generously coat them. Place them on a baking sheet, about 2 inches apart.
Bake the cookies for 11–13 minutes, or until the cookies have crackled on top (and not just on the sides).
Let cool a couple of minutes on the baking sheet before transferring the cookies to a rack.
Notes
For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate.