Chocolatiest Crinkles

By khojnicki

Ingredients

• 5 oz. bittersweet or semisweet chocolate, chopped
• 3/4 c plus 2 tbsp all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c unsalted butter at room temperature
• 1/2 c granulated sugar
• 1/2 c packed dark brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 c confectioners' sugar

Details

Servings 4

Preparation

Step 1

Melt the chocolate over a double boiler. Remove from the heat and set aside.

Whisk together the flour, baking soda and salt in a small bowl. Beat the butter with an electric mixer until light and fluffy. Add the granulated and brown sugars and beat until smooth. Add the melted chocolate and beat until well blended. Add the egg and vanilla and beat until well blended. Reduce the speed to low and add flour mixture in 3 batches, beating just until well blended after each addition. Transfer the dough to a small bowl, cover and refrigerate until firm, 2 hours to overnight.

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Butter 2 large baking sheets.

Place the confectioners' sugar in a small bowl. Shape the dough into 1" balls, roll in the sugar and place 2" apart on the baking sheets. Bake for 8 mins, or until the tops spring back when lightly touched.

Cool on baking sheets for 2 mins then transfer to wire racks to cool completely.