Chocolate Crackle-Tops

1 3/4 c flour
1/4 c unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
4 (1 oz) squares unsweetened chocolate, chopped
1/2 c unsalted butter
1 3/4 c sugar
3 large eggs
2 tsp vanilla extract
3/4 c each mini semisweet chocolate chips and finely chopped walnuts
Cooking spray
1/2 c confectioner's sugar
In medium bowl, combine flour, cocoa, baking powder and salt. In small saucepan, over low heat, melt chocolate and butter, stirring. Let cool.
In large bowl, combine chocolate mixture and sugar. With electric mixer on low speed, beat until blended. Beat in eggs, 1 at a time. Beat in vanilla. Add flour mixture; beat until blended. stir in chocolate chips and nuts. Cover; refrigerate overnight.
Preheat oven to 350º. With cooking spray, lightly coat baking sheets. Sift confectioner's sugar onto plate. With hands, roll level tablespoons dough into 1" balls. Roll balls in sugar to coat. Place 2" apart on prepared baking sheets. Bake 10-12 minutes, until cookies are set and tops have cracked. Let cool 1 minute. Transfer with spatula to wire rack to cool completely.
Store cookies in tightly covered container for up to 2 weeks.

Makes 66 cookies

Source: McCall's Magazine

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