Chocolate Crackles, Mark 2

So, in my ongoing quest to replicate one of my favorite cookies from childhood, I’ve been tweaking my Chocolate Crackle recipe. Today’s variant is pretty damn close, so I’m going to post it. (In contrast with many of the intermediate versions that I haven’t.)

These have a very brownie-like consistency, but I think now have too much chocolate (I know, blasphemy) and still don’t spread as much as I’d like. Next I will likely increase the ratio of cocoa to chocolate chips and perhaps add more butter. My cooking chemistry isn’t as good as it should be, sadly.

1 cup flour
1 cup sugar (I was going to use brown, but only had white on hand, I need to go grocery shopping.)
1/3 cup dutch process cocoa
1/2 cup semi-sweet chocolate chips
1 tsp baking powder
1/4 tsp salt
1/4 cup butter
2 large eggs
2 tsp vanilla
1/2 cup walnuts, chopped
3 T powdered sugar

Melt chocolate chips and combine with sugar and butter. Add eggs one at a time, add vanilla.

Combine dry ingredients, add chocolate mixture, stir in nuts.

Chill dough for one out, roll balls by tablespoonful and then coat in powdered sugar. Bake for 8 to 10 minutes at 375° F.