Chocolate Crinkles Version 1

I call this version one because I am working on an experiment with these decadent chocolate cookies.

These cookies are a holiday classic. You can make them with chocolate chips, cherries, or sprinkles and they are always delicious and moist and chewy and ahhhh.

I just started reading Tina Fey's book, Bossypants.

It is hilarious. I was laughing by myself on the train yesterday and I am pretty sure the people surrounding me thought I was insane. But, it is seriously just so funny. She is great. And, if you have never watched 30 Rock before... watch it. Now.

The entire book is witty and colloquial. She is honest, and not bearing-her-soul-uncomfortable-honesty, but more like tells-the-truth-and-embarrasses-herself-in-a-comforting-and-personable-way-honesty.

Sorry if that was confusing.

Anyway, buy the book, it is moronic but in the best way.

Okay so these cookies are delightful. Experiment with them if you like and I will share my special version soon.

Chocolate Crinkles Version 1

Adapted From Martha Stewart: Cookies

Yields about 48 cookies

• 8 oz. Quality Dark Chocolate (Scharffen Berger's 70%)
• 1 1/4 cup Flour
• 1/2 cup Unsweetened Cocoa Powder
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 cup Salted Butter, room temperature
• 1 1/3 cups Light Brown Sugar, packed
• 2 Large Eggs
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1/2 cup Sugar
• 1 cup Powdered Sugar

Melt chocolate in a double boiler until smooth. Set aside to cool.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a larger bowl, mix the butter and brown sugar together with an electric hand mixer until light and fluffy. Add eggs one at a time until smooth. Whisk in the vanilla. Mix in the chocolate and blend till smooth. Scrape down the sides and add the flour in two additions, alternating with the milk. 

Wrap this bowl in plastic and refrigerate for at least two hours.

When you are ready to bake, preheat your oven to 350. Line a baking sheet with parchment paper
Roll one inch balls in the sugar and then in the powdered sugar. Place them about an inch apart and bake for 14-15 minutes.
Let cool before serving.
Or not.

BON APPETIT!