Chocolate Mint Crackle Cookies
2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3/4 teaspoon pure mint extract
1/2 cup confectioners' sugar
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
Whisk together flour, baking powder, and cocoa in a small bowl.
Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Spread thin on cookie sheet and refrigerate until firm.
Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.