It's that time of year...

Time again for the crinkle cookies, from Williams-Sonoma Baking. These cookies are soo wonderful and have such a rich chocolate flavor. They are so festive for this time of year- they look like they are dusted with snow! There are other crinkle recipes out there, but this one is the best!

Chocolate Crinkle Cookies

4 oz. unsweetened chocolate, chopped 1/4 cup unsalted butter (1/2 stick) 1 1/2 c all-purpose flour 1/2 c cocoa 2 t baking powder 1/4 t salt 4 large eggs 2 c granulated sugar 1 t vanilla extract 1 1/2 c chocolate chips 1/2 c confectioners’ sugar

Melt the butter and chocolate on top of a double boiler, over simmering water, and stir often. Remove and set aside to cool a bit.

In a small bowl, stir together the dry ingredients — flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, combine eggs, granulated sugar, and vanilla. Beat on medium speed for about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. Mix in the chocolate chips by hand.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Place rack in center of oven and preheat to 325. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.

Roll a rounded tablespoon of dough between your palms into a 1 1/2 inch ball, and toss it around in the powdered sugar. Place the cookies about 3 inches apart on the cookie sheet.

Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, about 13-17 mins. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.