Chocolate-Orange Crackles

Directions

1. 1
   Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth.
2. 2
   Let cool slightly, then add the Grand Marnier and eggs and stir until combined.
3. 3
   Add the flour mixture and stir until just combined.
4. 4
   Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
5. 5
   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
6. 6
   Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls.
7. 7
   Form the dough into 1-inch balls.
8. 8
   Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat.
9. 9
   Arrange about 1 1/2 inches apart on the prepared baking sheets.
10. 10
    Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes.
11. 11
    Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
12. 12
    Photograph by Andrew Purcell