Chocolate Crinkles

Ingredients

56 grams unsalted butter
275 grams semi-sweetened chocolate
1/2 cup granulated white sugar
2 large eggs
2 tsps. vanilla extract
1 1/2 cups all purpose floud
1/2 tsp. baking power
1/4 tsp. salt
1 cup confectioners sugar, sifted

Instructions

Melt the butter with the chocolate in the microwave for 1 min 15 secs on high.

In an electric stand mixer, beat the eggs with the sugar until its well mixed.

Beat in the vanilla and stir in the melted chocolate mix.

In a seperate bowl whisk together the flour, baking powder and salt. Add to the wet mix and stir until just incorporated.

Cover bowl with plastic wrap and store in refrigerator for 1-2 hours or overnight to make the dough hard enough to roll into balls.

Preheat oven to 325 degrees F (170 degrees C).

Line a baking pan with baking sheets.

Sift the confectioners sugar into a shallow bowl.

Grease your palms, don't use flour as it gets removed too quickly. Roll 1 inch balls (2.54 cm) of the cookie mix in your palms and roll it around in the sugar until its all covered in white then tap the ball a bit to remove excess sugar and place on the baking sheets 2 inches apart from each other.

Place in the oven for 10 - 14 minutes until the edges are slightly firm but the center is still soft. Bring out and let cool, eat well.