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Chocolate Crinkle Cookies

Source of Recipe


Bon Appétit, November 2008



List of Ingredients



• 12 ounces semisweet or bittersweet chocolate, chopped
  
• ¼ cup (½ stick) butter
  
• 2/3 cup roasted salted macadamia nuts
  
• 2/3 cup slivered almonds
  
• ½ cup cake flour
  
• ¼ tsp baking powder
  
• 3 large eggs
  
• ½ cup sugar
  
• .
  
• Powdered sugar
  






Instructions



1. Stir chocolate and butter in medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and ½ cup sugar in large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
   
   
2. Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm enough to scoop, about 1 hour. (Do Ahead: Can be made 1 day ahead. Cover and keep chilled.)
   
   
3. Preheat oven to 350° F.
   Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes. Cool cookies completely on sheets on racks. (Store airtight at room temperature).
   
   Makes about 25