Double Chocolate Crackles

1 and 1/2 cups all purpose flour

1/2 cup sugar

1/2 cup cocoa power

1 tsp baking powder

1/2 tsp salt

6 Tbl unsalted butter melted

2 large eggs lightly beaten

1/2 cup white chocolate chips

1 cup confectioners sugar

1.  Whisk the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
2. Preheat the oven to 350. Line 2 baking sheets with parchment paper. Put the confectioners sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners sugar until well coated. Place 1 inch apart on the baking sheets.
3. Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.