Chocolate crinkles

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February 12, 2008

Makes 2 1/2 dozen

These cookies are a specialty of North Easton caterer Cheryl Rubin.

4 ounces unsweetened chocolate, coarsely chopped

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup canola oil

2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

1 cup confectioners' sugar, or more (for sprinkling)

1. In the top pan of a double boiler set over simmering water, heat the chocolate, stirring occasionally, until it melts. Remove the double-boiler from the heat. Wipe the bottom of the pan dry.

2. Meanwhile, place the flour, baking powder, and salt in a bowl, and whisk just to combine.

3. In an electric mixer with the paddle attachment (if you don’t have one, use the whisk attachment), combine the oil and granulated sugar. Beat for 1 minute. Add the eggs, one at a time, beating after each addition. Beat in the vanilla, then the chocolate, until the batter is smooth. With the mixer on low, beat in the flour mixture just until combined.

4. Remove the bowl from the mixer stand. With a rubber spatula, scrape up the bottom of the dough. Cover the bowl with plastic wrap and refrigerate for 1 hour.

5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

6. Have on hand a bowl of cold water. Place the confectioners’ sugar in a shallow bowl. Wet your palms and shape heaping teaspoons of dough into balls. Roll the balls in the confectioners’ sugar to coat them all over. Set them on a baking sheet about 1 inch apart. Continue until all the dough has been used.

7. Bake the cookies for 12 to 15 minutes or until the tops crack and set. Remove the cookies from the oven and set aside for 5 minutes. Transfer them on the parchment paper to wire racks to cool completely. Store in an airtight container, layered with waxed paper, for up to 1 week or freeze for up to 1 month. Adapted from Cheryl Rubin

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