Chocolate Crackle Cookies

Chocolate Crackle Cookies

1. Cut the butter into small pieces, and put the chocolate into the basin

2. Heat over water and continue to stir evenly, until the butter and chocolate melt into liquid, take out the basin

3. Add fine sugar and stir well

4. Add the beaten egg liquid in two batches and mix well

5.

6. Sift the cocoa powder, low-gluten flour and baking powder and mix into the chocolate mixture

7. Continue to stir until it becomes a thick batter, put it in the refrigerator until overnight or refrigerate overnight

8. It will harden after refrigeration. Knead the hard batter into 25 small balls of the same size and place them on the baking tray.

9. Put the balls in the bowl with powdered sugar

10. Roll it in a circle so that the surface of the small ball is coated with a thick layer of powdered sugar

11. Place the wrapped balls on the baking tray again, leaving a little space between each other

12. Put it in the middle layer of the preheated oven and heat up and down at 170 degrees for 20-25 minutes

13. When the cookie cracks and presses up to become hard, it can be out of the oven

Tips:

Baking powder can not be omitted, you can buy imported aluminum-free baking powder batter must be refrigerated for more than an hour. So that there must be a certain gap between the small plastic balls. During the baking process, they will tower into round cakes, otherwise they will stick together.