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Chocolate Crinkles




Source of Recipe


cookingvillage.com






Recipe Introduction


You can bake these crunchy, chocolaty cookies up to three days in advance. Just store them in airtight containers or tins.





List of Ingredients



• 1 stick (8 tablespoons) unsalted butter or margarine
  
• 4 ounces unsweetened chocolate, finely chopped
  
• 2 cups all-purpose flour
  
• 1 3/4 cups granulated sugar
  
• 1 teaspoon each baking powder and baking soda
  
• 1/2 teaspoon salt
  
• 3 large eggs
  
• 2 teaspoons vanilla extract
  
• 1 cup confectioners’ sugar
  






Instructions



1. In a small saucepan, melt the butter and chocolate over low heat. Remove from heat.
   
2. In a large bowl, combine the remaining ingredients, except for the confectioners’ sugar. Add the chocolate mixture; beat with an electric mixer on low speed for 1 minute. Scrape the bowl, then beat on medium speed for 1 minute. Cover the dough and refrigerate until firm, at least 2 hours.
   
3. Preheat the oven to 325F. Line 3 large baking sheets with wax paper (or bake in batches). Put confectioners’ sugar on another sheet of wax paper. Shape heaping tablespoons of the dough into balls and roll in the sugar until coated. Place 3 inches apart on prepared baking sheets and flatten with the palm of your hand, 1/2 inch thick.
   
4. Bake for 14 minutes. Let cool slightly, then transfer to racks to cool completely.
   






Final Comments


Makes 3 dozen cookies