Diana's Desserts - www.dianasdesserts.com

Chocolate Crinkle Cookies

Servings: Makes 20 cookies
Crinkle cookies are very crispy on the outside and soft like a brownie on the inside. The confectioners' sugar cracks when the cookies are baked, giving them that "crinkled" look. They freeze well and are excellent for mailing. Great for gift giving during the holiday season. Best of all, the dough can be prepared in advance, and kept refrigerated for up to 3 days or frozen for 2 weeks before use.

6 oz. semisweet chocolate, chopped
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, at room temperature
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup confectioners' sugar

1. Preheat oven to 325 degrees F/160 degrees C.

2. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and salt.

3. Beat the eggs and sugar with an electric mixer until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1 1/2 hours or even up to 2 days.

4. Place confectioners' sugar in a small bowl. Shape the cookie dough into 1 1/2-inch balls and roll in the sugar. Place balls on baking sheets lined with parchment paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centers and set edges. Let cool on the baking sheets for 5 minutes and then place on a wire rack to cool.

Makes 20 cookies.

Date: June 10, 2007