Chocolate Crackles

1 cup semi-sweet chocolate chips
1/3 cup unsalted butter
1 cup firmly packed light brown sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup toasted walnuts or pecans, semi-coarsely chopped
Topping: ½ cup confectioners (powdered) sugar

In a large heavy saucepan over low heat, combine chocolate chips and butter, stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat. Add brown sugar, eggs, and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until mixed. Add walnuts, stir to mix.

Cover dough and refrigerate until well chilled, at least 4 hours or overnight.

Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.

Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.

Roll the balls in powdered sugar until completely coated.

Place balls 2 inches apart onto baking sheets. Bake 15 minutes or just until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.