Hard to remember, difficult to forget

Top of R.'s Christmas cookie wish list every year are the Chocolatiest Crinkles The conversation in early December goes something like this:

R: Hey, are you gonna make those chocolate cookies again this year? The ones with the crackly tops?

S: Which ones?

R: You know, those ones that are kind of like really thin brownies. Kind of chewy with big white flakes of sugar.

S: Hmmm, not ringing any bells.

R: You totally know which ones I'm talking about. They have a funny name, like chocolate-y something.

The name might not be so memorable, but the taste definitely is. We don't like to talk about these cookies so much as we like to eat them.

Chocolatiest Crinkles

5 ounces bittersweet chocolate, chopped
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
1/2 cup dark brown sugar, packed
1 egg
1 1/2 teaspoons vanilla
1/2 cup icing sugar

Melt chocolate in a double boiler, whisking until smooth. Remove the bowl from heat and set aside.

In a small bowl, whisk together 3/4 cup flour, baking soda and salt.

In another bowl, beat the butter on medium speed until light and fluffy. Add the sugars and beat until smooth. Add the melted chocolate and blend well. Add the egg and vanilla and beat thoroughly.

Reduce the mixer speed to low and add the flour mixture in 3 batches, beating just until blended after each addition.

Transfer the dough to a small bowl, cover and refrigerate until firm (at least 2 hours or as long as overnight).

Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Scoop the icing sugar into a small bowl.

Remove the cookie dough from the fridge and shape into 1-inch balls. Roll each ball in the icing sugar to coat heavily. Place balls 2 inches apart on the prepared baking sheets.

Bake for 8 minutes or until the tops spring back when lightly touched. Cool the cookies on the baking sheets on wire racks for 2 minutes, then transfer to the racks to cool completely.

Cookies can be stored in layers, separated by wax paper, in an airtight container at room temperature or in the freezer.

Source: Luscious Chocolate Desserts by Lori Longbotham.