If you’re craving a rich, chocolate dessert, then look no further. WHITE CHIPS CHOCOLATE CRINKLE COOKIES will satisfy your urge, and then some! Warning: they’re a bit messy from the powdered sugar…so just wear white and you’re good to go.

No need to drag out the electric mixer for this one – these cookies are made by hand. There’s even some rolling in sugar to do, so put the kids to work.

WHITE CHIPS CHOCOLATE CRINKLE COOKIES – makes 18 to 22, depending on size

• 130g (4½ oz) (1 cup) all-purpose flour
• 37g (1¼ oz) (1/2 cup) cocoa – sift to get rid of any lumps
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 142g (5 oz) (1 cup) white chocolate chips (I use Nestle’s)
• 4 tsp instant coffee crystals
• 1 tsp vanilla
• 3 eggs
• 234g (8¼ oz) (1½ cups) dark brown sugar, packed
• 113.5g (4 oz) unsweetened baking chocolate bar (I use Ghirardelli)
• 52g (4 T) butter
• about 2/3 cup granulated sugar
• about 3/4 cup powdered sugar

In a bowl, mix together flour, cocoa, salt, baking powder, baking soda, and white chips. Set aside.

In a small bowl, dissolve coffee crystals in vanilla. Set aside.

In a large mixing bowl, whisk together the eggs and brown sugar, smashing out any lumps. Add in the coffee/vanilla and mix well.

In a small saucepan over very low heat, melt together the butter and baking chocolate. With a spoon, begin stirring the egg mixture. Dribble in a small amount of the melted chocolate, stirring constantly, to temper the eggs. Slowly add more chocolate while stirring, continuing on until all the chocolate is incorporated. (If you add the hot chocolate to the eggs too quickly, you could cook them.)

Pour the flour mixture into the chocolate and stir until blended. Set aside for 10 minutes to cool and firm up.

Preheat oven to 325º Fahrenheit.

Fill 2 shallow, wide bowls (such as a cereal bowl) – 1 with the granulated sugar, and 1 with the powdered sugar.

To form cookies, drop about 3 T batter into the granulated sugar (you don’t have to roll them first). With your fingers, start tossing the dough until it’s well-coated with sugar, gently pressing dough into a ball. Then drop into the powdered sugar. Gently toss until it’s well-covered with powdered sugar. Place on a cookie sheet lined with parchment paper. Don’t crowd cookies – you can get about 8 or 9 on a large sheet.

Bake for 12 minutes at 325º F. They probably won’t look done, but remove from oven – they will continue to cook on the hot sheet. Let cool completely on cookie sheet before removing to a wire rack.

These cookies taste great for days – if they last that long!