CHOCOLATE CRINKLE COOKIES

MAKES 2½ DOZEN COOKIES

6 oz dark couverture (baking) chocolate, chopped

2 large eggs, at room temperature ½ cup granulated sugar

1 tsp pure vanilla extract

1 tsp balsamic vinegar

2 cups icing sugar, divided

½ cup Dutch process cocoa powder

1 tbsp cornstarch

½ tsp baking powder (certified gluten-free)

½ tsp salt

½ cup white chocolate chips

Preheat the oven to 325°F and line two baking trays with parchment paper; set aside.

Melt the chocolate in a metal bowl set over a saucepan filled with 1 inch of barely simmering water, stirring gently. Set aside.

In a large bowl, using an electric mixer or a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and vinegar until light and frothy, about 3 minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate (it’s okay if it’s still warm).

Sift in 1 cup of the icing sugar, the cocoa powder, cornstarch, baking powder and salt and stir by hand until well combined. Stir in the chocolate chips. The batter may seem very soft at first, but it will firm up.

Place some of the remaining icing sugar in a shallow dish. Use a small ice cream scoop or two teaspoons to drop spoonfuls of batter directly into the icing sugar, rolling to coat fully and evenly. Arrange the balls on the prepared baking trays, 1½ inches apart. Gently press down on the cookies with the palm of your hand to flatten.

Bake until the cookies are fully puffed up, 10 to 12 minutes. Carefully smack the trays down on the countertop to deflate the cookies (and get the crackle effect). Let cool on the trays for about 5 minutes, then transfer to a wire rack to cool completely.