Snow Crackle Cookies

In a small bowl, microwave chocolate on HIGH, in 30-second intervals, stirring between each, until chocolate is melted and smooth, about 90 seconds total. In a medium bowl, add flour, cocoa powder, baking powder and salt, whisk together. In a large bowl, add butter, 1/2 cup sugar and brown sugar. Using a handheld mixer at medium speed, beat the butter and sugars until fluffy, about 3-4 minutes. Add the eggs to the mixture, beating in one at a time, beat in orange extract. Add flour mixture alternately with milk, beginning and ending with flour mixture. Cover and chill dough for 2 hours in refrigerator. Preheat oven to 350 º. Prepare 2 baking sheets with parchment. In a small bowl, add remaining 1 cup granulated sugar. In another small bowl, add confectioner’s sugar. Using a cookie scoop, drop dough 2 tablespoons at a time into granulated sugar and roll until coated. Place 2 inches apart on prepared cookie sheets. Repeat with remaining dough. Bake for 15-17 minutes or until surface is cracked and edges look dry. Cool completely on wire racks. Dust with confectioner’s sugar. Store in an airtight container for up to 3 days.