Chocolate "Crack"-le Cookies

How cool does this look!?! 

These cookies were posted by Martha Stewart on her website and they are "mmm, mmm good". My brothers and J were convinced I had laced them with some sort of crack because they couldn't stop eating them! What a great compliment as far as I'm concerned! You can catch the original recipe here! 

Ingredients: 

• 8 ounces chocolate, melted (bittersweet or sweet, whatever you like!) 
• 1 1/4 cups flour
• 1/2 cup cocoa powder 
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, room temperature 
• 2 large eggs
• 1 teaspoon vanilla extract 
• 1/3 cup milk 
• 1 cup confectioners' sugar (plus a bowl more for rolling) 
• Granulated sugar (used for rolling too!) 

Directions: 

1. Chop chocolate into small bits and melt over medium heat in a double broiler (or makeshift one if you're like me!). **To make a double-broiler set a heat-proof bowl over a pan of simmering water.
2. While the chocolate is melting, beat butter and light-brown sugar in the bowl of an electric mixer until it's light and fluffy. 
3. Add the eggs and vanilla and beat until well combined. 
4. Add the melted chocolate. 
5. Add the dry ingredients, flour, cocoa, baking powder, and salt. 
6. Add milk. 
7. Beat until combined. 
8. Divide the dough into quarters and wrap with plastic wrap. Then chill in the refrigerator until firm (2 plus hours). 
9. Heat the oven to 350 f. 
10. Fill one bowl with granulated sugar and one in confectioners' sugar. 
11. On a clean countertop, take out one portion of the chilled dough and cut into sections (I made about 12). 
12. Drop a section into the granulated sugar and then roll into a ball. 
13. Then drop the ball in the confectioners' sugar and make sure it's covered completely. 
14. Place on a parchment paper lined cookie sheet and repeat! 
15. Once all of the sections have been chopped, dipped, balled, dipped, and placed, cook for 12-15 minutes or until the sugar is crackled nicely and the chocolate insides look not too shiny between the white sugar shell. 
16. Remove from the oven and let cook on wire racks 
17. Enjoy! 

I realized half way through with all of the dough making a constant mess on my hands to drop the dough into the granulated sugar first to keep the dough from sticking. This sugar also ensures the confectioners' sugar to stick!