Chocolate Crinkles - cooking recipe

Ingredients

2 c. plus 2 Tbsp. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, room temperature
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
4 sq. unsweetened chocolate
1/2 c. powdered sugar

Preparation

Mix flour,
baking
powder
and salt.
In a large bowl, beat butter
and
granulated
sugar with a mixer until fluffy. Beat in eggs
until
mixture
is
pale
yellow,
then beat in vanilla
and melted
chocolate
until blended.
Gradually add flour mixture, mixing just to blend.
Refrigerate dough about 1 hour.
Heat
oven to
350\u00b0.
Lightly
grease cookie sheets. Shape heaping teaspoons of dough into 1 1/4-inch balls.
Roll in powdered sugar.
Place
1
1/2
inches
apart
on prepared cookie sheets. Bake
about
12
minutes until tops are puffed and cracked.
(Do not overbake.
Cookies are soft when hot but firm and chewy when cool.) Cool.
Store tightly covered for up to 3 weeks
with waxed paper between layers.
If you like, dip tops in powdered sugar before serving.
Makes 52.
Per cookie: 80 cal, 1 g
pro,
12
g car, 17 mg chol with butter and 49 mg sod.