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Chocolate Crinkles: In a
heatproof bowl, placed over a saucepan of simmering water, melt the chocolate
and butter. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer,
fitted with the paddle attachment
(or with a hand mixer), beat the eggs and sugar until
thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter
will fall back into the bowl in slow ribbons.) Then beat in the
vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
In a separate bowl whisk together the
flour, salt, and baking powder. Add dry ingredients to the chocolate mixture,
stirring just until incorporated. Cover with plastic wrap and refrigerate until
firm enough to shape into balls (several hours or even overnight).
Preheat
oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two
baking sheets with parchment paper.
Place the
sifted confectioners sugar in a shallow
bowl. First, form the chilled dough into
1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball
is completely coated, with no chocolate showing
through. Place the sugar-covered balls
on the prepared baking sheet, spacing about 2 inches
(5 cm) apart.
Bake cookies for
about
8 to
10 minutes or just until the edges are slightly firm but the centers are still
soft. (For
moist chewy cookies do not over bake. Over baking these cookies will cause them
to be dry.) Remove from oven and place on a wire
rack to cool. These cookies are best eaten the day they are
baked.
Makes about 3 dozen cookies.
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