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Chocolate crinkle cookies
(Michele McDonald/Globe Staff)
Recipe

Chocolate crinkles

December 10, 2008
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Makes about 4 1/2 dozen

A dark chocolate batter is rolled into balls and dropped in confectioners' sugar. When baked, the balls flatten and the sugar coating crackles. Don't overcook these cookies; they should be tender and fudgy.

1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
3/4 cup lightly packed dark brown sugar
1 teaspoon vanilla extract
1 cup confectioners' sugar
1. In a medium heavy saucepan, melt the butter and chocolate over very low heat. Cook, stirring constantly, until the mixture melts; remove from the heat.

2. In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend them.

3. In an electric mixer, beat the eggs until frothy. Add the granulated and brown sugars and beat for 1 minute or until thick and smooth. Beat in the chocolate mixture and vanilla.

4. With the mixer set on low speed, beat in the flour mixture until completely blended.

5. Scrape down the sides of the bowl. Cover it with plastic wrap and refrigerate the dough for at least 4 hours or preferably overnight until the dough is firm.

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

7. Place the confectioners' sugar in a medium bowl. Using a small spoon, scoop chunks of dough and roll them between your palms into 1-inch balls. Drop about 5 balls at a time into the confectioners' sugar. Shake the bowl to coat them generously. Arrange the balls about 2 inches apart on the baking sheet.

8. Bake the cookies for 11 minutes or until they are puffed and crackled on top. The tops should be soft, even a little wet looking, but the edges should feel mostly firm. Carefully slide the parchment off the baking sheet onto a rack. After a few minutes, remove the cookies from the paper and place directly on the rack to cool. Adapted from "Christmas Cookies"

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