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Chocolate Crackle Tops

1 3/4 Cups unsifted All-Purpose Flour
1/4 Cup Watkins Baking Cocoa
2 teas. Watkins Baking Powder
1/2 teas. Salt
4 (1 Oz.) Squares Unsweetened Chocolate, chopped
1/2 Cup Unsalted Butter
1 3/4 Cups Granulated Sugar
3 Large Eggs
2 teas. Watkins Vanilla, Double Strength
3/4 Cup Each Mini Semi-Sweet Chocolate Chips and Finely Chopped Hazelnuts
or Walnuts
Watkins Cooking Spray
1/2 Cup Confectioners Sugar

In a bowl, mix flour, cocoa powder, baking powder and salt.  In saucepan, melt chocolate and butter, stirring. Cool. In bowl mix chocolate mixture and sugar. On low, beat to blend. Beat in eggs one at a time, then Watkins Vanilla. Beat in flour mixture, stir in chips and nuts and cover. Leave the mixture overnight in the fridge. Preheat oven to 350 F. With cooking spray, coat baking sheets. Sift confectioners sugar onto plate. Roll level tablespoons of the dough into 1 in balls, and then roll them in the sugar. Place 2 in apart on sheets and bake for 12-14 minutes until the tops have cracked. Leave to cool for 1 minute and then transfer the cookies to racks to fully cool. Makes up to 66 cookies.

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