Thanks so much for sharing Abigail! I’m so glad you loved them!

I made some small adjustments to the recipe to suit my tastes and needs. Since I eat dairy free I used Country crock unsalted dairy free butter instead and it worked great. I also like a deeper chocolate flavor so I added a teaspoon of instant espresso and it added a nice depth to the cookie.

Refrigerating them overnight made them much easier to handle and stopped them from spreading too much. When rolling them in the powdered sugar if you want defined crackles makes sure to have a thicker layer of powdered sugar and don’t roll it into the dough or it’ll melt into it when it’s baking.

Overall very delicious and easy to make.