Recipe - Chocolate Crinkle-Top Cookies

2 cup (12 oz.) semisweet
chocolate chips; divided
1 One half cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
1 cup Granulated sugar
6 tablespoon Margarine; softened
1 One half teaspoon Vanilla
2 Eggs
One half cup Powdered sugar

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 1 1/2inch
balls. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350
F. for 1014 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 BakeryShoppe Digest V1 #455 by SUNFIRE LJ SUNFIRELJ@aol.com on
Dec 16, 1997