Chocolate Crinkle Cookies

You need this recipe because they look great on a cookie tray and taste fantastic with a glass of milk or cup of coffee. And they’re easy. What more do you want in the frantic run-up to the holidays?

Makes 24 cookies.

1 cup all-purpose flour ½ cup cocoa 1 tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt (halve if using salted butter) 1-1/2 cups firmly packed light brown sugar 3 eggs 2 tsp. vanilla 4 oz. (squares) unsweetened chocolate ¼ cup unsalted butter ½ cup granulated sugar ½ cup icing sugar

Whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.

Beat or whisk brown sugar, eggs and vanilla until light and airy. Set aside.

Melt chocolate with butter, cool a few minutes then stir into sugar-egg mixture. Add dry ingredients and stir until there are no streaks. Divide batter into 24 and roll into balls. Place granulated and icing sugar in two bowls. Roll the balls first in granulated then in icing sugar. Place about two inches apart on 2 parchment paper-lined baking sheets and bake at 325 F for 12 minutes, until tops crack. The spaces between the cracks should still look gooey but they are done — don’t overbake these. Cool completely on baking sheets before removing. You can bake two trays at the same time but flip them around halfway if you do. I had better success with just one in the oven at a time.