Chocolate Crinkle Cookies

Submitted by Little Suzy Homemak

"From Bon Appetit Nov 2008--this variation is from the Four Seasons Resort in Maui and have macadamia nuts added to them."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 2 dozen
• Serves: 24

ingredients

• 340.19 g bittersweet chocolate or 340.19 g semisweet chocolate, chopped
• 59.14 ml butter
• 157.80 ml roasted salted macadamia nut
• 157.80 ml slivered almonds
• 118.29 ml cake flour
• 1.23 ml baking powder
• 3 large eggs
• 118.29 ml sugar
• powdered sugar

directions

1. Stir chocolate and butter in a medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and 1/2 cup sugar in a large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
2. Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.).
3. Preheat oven to 350 degrees. Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.
4. Cool cookies completely on sheets on racks.