Chocolate-Mint Crackles

Receptet på dessa kakor fann jag i decembernumret av Martha Stewart Living och det är himla lätta att baka och inte direkt svårare att äta. Lite kladdigt förstås, men resultatet är finfint. En cup är 2,36 dl, en halv 1,18 dl och en kvarts 0,59 dl.

Chocolate-Mint Crackles
30 st

2 ounces bittersweet chocolate, finely chopped (jag tog Lindts 70%-iga, 56 g typ)
1 cup all purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted (vanlig kakao funkade fint)
1 cup granulated sugar (aka strösocker)
2 large eggs (medelstora svenska)
4 tablespoons unsalted butter, melted (jag missade lite och använde saltat utan problem, dryga 56 g där med)
3/4 teaspoon pure mint extract
1/2 cup confectioners' sugar

1.Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
2.Whisk together flour, baking powder, and cocoa in a small bowl.
3.Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
4.Preheat oven to 325 degrees (160 C). Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
5.Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.