4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
Chocolate Crinkles: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight).
Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.
Chocolate Crinkles are a deliciously soft, fudge-like cookie that are encased in a generous coating of confectioners (powdered or icing) sugar. The name "Crinkle" probably refers to how the powdered sugar "crinkles" or "cracks" as the cookies bake, revealing a little of the chocolate underneath. This must be why they are often referred to as "Black and Whites". I love to eat these Chocolate Crinkles warm from the oven when they are so wonderfully soft and just seem to melt in your mouth.
Chocolate Crinkles contain a half pound (230 grams) of chocolate, which means they have a good chocolate flavor. Try to use a top quality brand of either semi sweet or bittersweet chocolate that you enjoy eating one its own. The chocolate is melted with some butter, and once melted allow the chocolate to cool to room temperature before adding to the batter. If you would like these cookies to have a subtle coffee flavor, add a couple of teaspoons of instant espresso or coffee powder to the flour mixture. Once the batter is made it does need to be well chilled so it can be easily formed into small balls. This will take several hours or you could even leave it overnight in the refrigerator. What makes these Chocolate Crinkles so delicious is their generous coating of confectioners (icing or powdered) sugar. When rolling them in the sugar, make sure that they are completely coated, with no chocolate showing through. The cool part is that as the cookies bake, they spread, making cracks in the white sugar which gives you a glimpse of the soft chocolate cookie underneath. Do not over bake these cookies or they will be dry. And that is not how we want them, we want them to be nice and soft. I love to eat these cookies warm from the oven so, if possible, make them shortly before serving. They can be stored for a day or two in an airtight container, that is, if they last that long..