Chocolate crackle cookies

To make the chocolate crackle cookies, start by melting the dark chocolate in a bain-marie: fill a saucepan with water up to a quarter, place a bowl on top, pour in the chocolate pieces (alternatively, you can use dark chocolate chips) and cook over very low heat until the chocolate reaches a liquid consistency 1. Then add the butter 2, continuing to stir with a wooden spoon to combine everything. Continue adding the brown sugar 3.

Add the eggs 4 and mix. Proceed by adding the vanilla extract or a packet of vanilla powder 5 and mix with a whisk. Pour the flour and baking powder into a sieve and sift them directly into the saucepan 6.

Continue kneading with the whisk 7 until the powders are well mixed with the rest of the mixture. Finally, add the coarse salt 8, then turn off the heat and transfer the mixture to a bowl. Let it cool slightly and cover with cling film 9, then let the dough firm up in the fridge for about 1 hour.

After this time, take the dough out of the fridge, remove the cling film, and start shaping it into small pieces, forming balls weighing about 0.35 oz 10. Then pour the powdered sugar into a bowl and roll the dough balls you have formed in it 11, then line a tray with parchment paper and place the sugared balls well spaced apart 12. Put the tray in the fridge and let it rest for at least half an hour.

When the balls are well cold and firm, place them on a baking sheet lined with parchment paper 13 always well spaced, so that during baking they do not touch, and bake in a static preheated oven at 356°F for 10-12 minutes; if using a fan oven, bake at 320°F for 5-7 minutes, until they are flat and crunchy 14. At this point, let them cool on a wire rack 15 and then you can enjoy your chocolate crackle cookies one after the other!