Chocolate Crackle Cookies

Chocolate Crackle Cookies (or as we now call them, snowman cookies) recipe adapted from Martha Stewart 1 bag chocolate chips, half semi sweet, half milk chocolate 1 1/4 c flour 1/2 c cocoa powder 2 t. baking powder 1/4 t. salt 8 T (1 stick) butter, at room temperature 1 1/3 c. brown sugar, firmly packed 2 large eggs 1 t. vanilla extract 1/3 c milk 1 c. granulated sugar, for rolling 1 c. powdered sugar, for rolling Heat oven to 350 degrees. Melt chocolate chips over medium low heat, careful to not burn. Let cool. In a separate bowl combine flour, cocoa, baking powder, and salt. In your mixer beat butter and brown sugar until light and fluffy. Add eggs and vanilla, beat until well combined. Add melted chocolate to dough, combine. Alternate adding milk and dry ingredients until just combined. Divide dough and wrap in plastic. Chill in refrigerator until firm, about 2 hours. Remove dough, roll into 1 inch balls and dust in bowl of granulated sugar, and then powdered sugar. Place on silpat-lined cookie sheet. Bake about 12 minutes until cookies have flattened and sugar cracks.