chocolate crackles

Today it stormed. Nearly flooded the medical center streets. Tornado warnings and the whole bit. Today I also began my studying for Step 1 (a monstrous test all second year med students have to take this summer).

When a day gets a bit overwhelming, chocolate always helps (at least in its power to bring you back to the realization that there still exists immediate good in the world). You know what also works? Making a To-Do list of all the things you already accomplished that day then checking them off for pure satisfaction’s sake. 

Chocolate crackle cookies

½ cup all-purpose flour

½ cup granulated sugar

¼ cup unsweetened Dutch-process cocoa

½ teaspoon baking powder

¼ teaspoon cornstarch (optional)

¼ teaspoon salt

2 tablespoons unsalted butter, softened

1 large egg, beaten lightly

1 teaspoon Frangelico (hazelnut liquor) (optional)

¼ cup powdered sugar (or more if you need it)

Stir together flour, granulated sugar, cocoa, baking powder, cornstarch (if using) and salt. Beat in butter and egg until blended. Wrap in plastic wrap (or freeze right in the bowl if you actually have that much freezer space) and freeze for about 15 minutes until firm.

Preheat oven to 400°F. and lightly grease 2 baking sheets.

Roll small balls of dough (about a tablespoon each) and set onto a sheet of wax paper. Put 2 tablespoons confectioners' sugar in a small bowl and roll each dough ball in the powdered sugar. Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.