Chocolate Crinkle Cookies

Feel like chocolate? Well, it *is* Friday. I've spent all day at fairs - first several hours with Kristina at the Food Fair - lots of fun. Then a few more hours with Dad at the Photography Fair. Both were great - but the food fair was better. The photo fair, on the other hand, yielded a very pretty stripey camera bag, and a severe longing for a Nikon D80. *sigh*

Anyway. I made these cookies some time ago, the recipe is from Olive mag, and they turned out very nicely. They also freeze very well, always a bonus. The only drawback is that you have to chill the dough before baking, which means you have to prepare. Which is fine, when you don't need absolutely instant gratification.

Chocolate Crinkle Cookies
Makes about 20

175 g dark chocolate
4 tbsp unsalted butter (about 50 g)
175 g flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
150 g sugar
1 tsp vanilla extract
60 g powdered sugar

Melt chocolate and butter together, in the micro wave or over a pan of boiling water. Let cool slightly.

Mix flour, baking powder and salt.

Beat the eggs and the sugar until fluffy. Add the vanilla and the chocolate-butter mix. Last, fold in the flour mixture and stir until well combined. Cover and place batter in the fridge over night or at least for two hours.

Heat the oven to 160°C.

Put the powdered sugar in a small bowl. Form balls from the batter, and roll them in sugar. Place on a lined cookie sheet. Press down slightly on each cookie to flatten it a bit, and then bake for 12-15 minutes.

Recipe in Swedish:
Skrynkliga Chokladkakor