1/4 c. unsweetened cocoa powder
1 tsp. baking powder
1/8 tsp. coarse salt
4 tbs. unsalted butter
2/3 c. light brown sugar, packed
1 lg. egg
4 oz. melted semi-sweet chocolate
1 tbs. milk
1 1/2 c. powder sugar, un-sifted, for coating
Directions: Preheat oven to 350 degrees. Meanwhile, whisk together flour, cocoa, baking powder and salt. In a separate bowl, cream together the butter and brown sugar (use an electric mixer, for ease!) Beat in egg, mix well before adding melted chocolate. Beat in milk, and alternate with flour mixture. Refrigerate dough for at least 24 hours (if you're in a rush freeze for 45 minutes).
Next, shape dough into 1 in balls and roll in powder sugar. Do not dust off excess sugar, roll and place directly on the sheet. Some spots of the dough will have clumps of powder sugar, do not fret, for that is suppose to happen! It adds to the "Crackle-ness"look. Place 2 inches apart and back for ~13 minutes! ~ENJOY!
*Adapted from a recipe found on Martha Stewart Cookies