Chocolate crinkle-top cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | (12 oz.) semi-sweet chocolate chips; divided |
| 1½ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Granulated sugar |
| 6 | tablespoons | Margarine; softened |
| 1½ | teaspoon | Vanilla |
| 2 | Eggs | |
| ½ | cup | Powdered sugar |
Directions
Melt 1 cup chocolate chips in microwave using 100 percent power for 1 minute. If needed, use additional time in 10 second intervals until chocolate can be stirred smooth. Cool to room temperature. In small bowl, combine flour, baking powder and salt. Set aside. Using mixer, beat granulated sugar, butter and vanilla until crumbly. Beat in mixed chocolate. Add eggs and beat well. Gradually add flour mixture. Stir in remaining chocolate chips. Cover, chill until firm. Shape into 1½-inch balls. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350 F. for 10-14 minutes or until sides are set, but centers are still slilghtly soft. Cool for 2 to 3 minutes. Then remove to wire racks to cool completely. Makes about 3 dozen.
Posted to Bakery-Shoppe Digest V1 #455 by SUNFIRE LJ <SUNFIRELJ@...> on Dec 16, 1997