Fresh Ideas

Chocolate Crinkle Cookie

Ingredients:

1 1/2 cup all-purpose flour
8 oz. semisweet or bittersweet chocolate, coarsely chopped
1/2 cup sugar
4 tbs. unsalted butter
2 large eggs
2 tsp. vanilla extract
1 cup sifted confectioners sugar
1/2 tsp baking powder
1/4 tsp salt

Instructions:

1. In a saucepan, melt the chocolate and butter stirring nearly continuously.
2. Remove from heat as soon as melted.
3. In a large bowl, beat the eggs and the sugar until it gets fluffy.
4. Beat the vanilla extract in.
5. Stir the melted chocolate and butter in.
6. In another bowl, whisk together the flour, salt, and baking powder.
7. Add the dry ingredients to the wet ingredients (the chocolate mixture) and stir just until it is blended.
8. Cover the bowl with plastic wrap and refrigerate at least 3-4 hours. Overnight is best.
9. When ready to prepare, preheat your oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
10. Sift the confectioners sugar into a shallow dish.
11. Grease your hands lightly and roll a small amount of the chilled dough in your hands to form a 1 inch ball. Roll the dough ball through the powdered sugar until it is well coated and no chocolate is seen. Remove the ball and place on a prepared baking pan. Keep forming balls and rolling through powdered sugar until all is complete. If the dough seems to get too sticky to roll, go ahead and place it back in the refrigerator for about 20 minutes or more and then retry.
12. Bake cookies for 8-10 minutes at 325 degrees. You want the outside a bit firm, but the center to be chewy and moist.

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