By Mermaid Shelley
My daughter is coming home from University for the holidays. I can hardly wait! A couple of days ago I asked her what she'd like me to bake for holiday treats. She said, "Mom, you know one of my favorite things are those chocolate crinkle cookies you make. Of course I want those."
Well, of course I'm making them! If they're her favorite, then I'm gonna make them. And, I did.
I had to sample them with a little cup of tea, just to make certain they were up to my usual holiday standard... You might enjoy them as well.
Double-Chocolate Crinkles
4 oz. unsweetened chocolate
1/2 cup butter
2 cup sugar
2 teaspoons vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (6-oz.) pkg. chocolate chips
1 cup powdered sugar, sifted
Melt chocolate and butter together in the top of a double boiler over hot but not boiling water. Stir in sugar. Place mixture in a medium bowl; cool. Beat until blended. Add vanilla. Beat in eggs one at a time, mixing well after each addition. In another medium bowl, sift flour, baking powder and salt. Stir flour mixture into chocolate mixture. Stir in chocolate chips. Refrigerate dough several hours or over night.
To bake cookies, preheat oven to 375 degrees (190 degrees C). Lightly grease baking sheets; set aside. Break off small pieces of chilled dough and form into 1-inch balls. Place powdered sugar in a shallow bowl. Roll cookies in sugar, covering them completely. Place cookies 2 inches apart on prepared baking sheets. Bake 10 minutes. Cookies will be very soft, but will become firm as they cool. Immediately place on rack to cool. Makes about 70 cookies.