Ingredients
Equipment
Method
- Combine flour, baking powder, and salt in a medium bowl. Whisk together and set aside.
- Cream softened butter and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to wet ingredients, mixing on low speed just until dough comes together. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate dough for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of chilled dough and roll into smooth balls.
- Roll each dough ball generously in powdered sugar until completely coated. Place on prepared baking sheets 2 inches apart.
- Bake for 12-14 minutes until cookies have spread, developed cracks, and edges are set while centers remain soft.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt dark chocolate in microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Drizzle melted chocolate over cooled cookies in zigzag or stripe patterns. Allow chocolate to set completely before serving.
Notes
Chilling the dough overnight produces the best texture and most dramatic cracks. Store in an airtight container at room temperature for up to 1 week. Cookie dough balls can be frozen for up to 3 months.