Chocolate Crinkles

Ingredients for 1 servings:

• 60 g butter
• 250 g chocolate, milk and dark chocolate, mixed as desired
• 100 g sugar
• 2 large eggs
• 1 bottle of butter-vanilla flavoring
• 200 g wheat flour
• ¼ tsp salt
• ½ tsp baking powder
• 100 g icing sugar, for rolling

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 40 minutes

Fudgy chocolate cookies. Super moist and quick to make. Makes 36 pieces.

First, melt the chocolate and butter over a double boiler and mix thoroughly. Let the mixture cool slightly. In another bowl, combine the flour, baking powder, and salt. Using a mixer, beat the eggs and sugar until frothy. When the mixture is thick and fluffy, whisk in the vanilla extract and then fold in the chocolate mixture. Once everything is well blended, fold in the flour mixture a tablespoon at a time. Transfer the dough to a plastic bag and refrigerate overnight. The next day, form the dough into small balls and roll them in sifted powdered sugar. Then place them on a baking sheet lined with parchment paper. Each cookie needs about 5 cm of space between them, as they will expand in the oven. Bake the cookies for 8-10 minutes in an oven preheated to 170°C (350°F). The cookies will be VERY soft after baking. Don’t be surprised! They will firm up as they cool. Don’t overbake, or they will become firm and no longer be fudgy. The entire cookie dough has 3416 kcal. So if it doesn’t make 36 cookies, you can always calculate it yourself. Store the cookies for no longer than 3 days, if possible, and if so, store them in an airtight plastic container.