CRINKLE COOKIES

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Versión en Español

Made with cocoa and melted chocolate, it is envolved in a powdered sugar layer and baked. The result is a delicate and gorgeous cookie that melt in your mouth.

125g butter, in room temperature

170g brown sugar

170g sugar

1 tsp vanilla extract

2 eggs

60g dark chocolate, melted

80ml milk

340g flour

60g cocoa powder

2 tsp baking powder

85g pecans, chopped

Powdered sugar

Directions

Cream the butter and sugars until is fluffy. Add vanilla and one egg at a time, beating well after each addition. Include melted chocolate and milk and beat a little more. Add flour, cocoa and baking powder and beat for 30 minutes. Add pecans and make the batter smooth with a spatula. Cover with a wrap and chill overnight.

If the batter is too gooey add a little more flour.

Preheat the oven to 350˚F. Line a cookie sheet with waxed paper.

Make balls and roll them in the powdered sugar, place into the cookie sheet, leaving a space between them because they'll expand in the oven. Bake for 15 minutes or just until is baked, do not overbake or will be too hard.

Yield: 90 cookies.