Chocolate Crinkle Cookies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
• 1/4 cup butter
• 2/3 cup roasted salted macadamia nut
• 2/3 cup slivered almonds
• 1/2 cup cake flour
• 1/4 teaspoon baking powder
• 3 large eggs
• 1/2 cup sugar
• powdered sugar

Recipe

• 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.