Chocolate Crackles

Crispy-crackly on the outside, soft and dark on the inside--these delightful cookies are a new favorite at our house.  We like them with chocolate chips, but they are terrific plain or with nuts, too. They are lighter than brownies or other fudge cookies that contain larger amounts of butter. 

• 4 ounces semisweet baking chocolate*
• 5 tablespoons soft butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chocolate chips -or- chopped nuts (optional)

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Preheat oven to 350 degrees.

Melt chocolate and butter in double boiler over barely simmering water, stirring occasionally.  Scrape mixture into mixing bowl and beat in sugar, egg and vanilla.

Sift together flour and baking powder and add to chocolate mixture.  Mix well and stir in chocolate chips or nuts.

Roll dough into small balls (3/4"- 1" in diameter) and place on greased cookie sheets, two inches apart.  Bake for 12-14 minutes, until cookies are set.  Do not overbake, or cookies will become too crisp.

Makes 4 dozen.

*4 squares