Chocolate Crinkle Cookies
Makes about 25
- 12 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup 1/2 stick butter
- 2/3 cup roasted salted macadamia nuts
- 2/3 cup slivered almonds
- 1/2 cup cake flour
- 1/4 teaspoon baking powder
- 3 large eggs
- 1/2 cup sugar
- powdered sugar
- Stir chocolate and butter in 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 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.
- 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.
- Preheat oven to 350°F.
- 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.
- Cool cookies completely on sheets on racks.