Use oven mitts to remove bowl from microwave. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. In small bowl, combine pounded chocolate and butter. Use rolling pin to gently pound chocolate into small pieces. Place chocolate in a large zipper-lock plastic bag and seal, removing as much air as possible from the bag. In large bowl, whisk brown sugar, egg, egg yolk and vanilla until combined. In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Line rimmed baking sheet with parchment paper. Ingredients: 1/2 C All purpose flour, 1/4 C Dutch-processed cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 C packed brown sugar, 1 large egg, 1 large egg yolk, 1/2 tsp vanilla extract, 2 ounces unsweetened chocolate, 2 Tbsp unsalted butter, 1/4 C sugar, 1/4 C confectioners' (powdered) sugarīaking Equipment: Rimmed baking sheet, parchment paper, 3 bowls (large, medium and small), whisk, large zipper-lock plastic bag, rolling pin, oven mitts, rubber spatula, 2 shallow dishes, 1 Tablespoon measuring spoon, cooling rackĪdjust oven rack to middle position and heat oven to 325 degrees.
Santa's Chocolate Krinkle Cookies (Makes 12 cookies)
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