Recipe of the Month

Chef DaveExecutive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.

Chocolate Crinkles

2 Cups All Purpose Flour

2 teaspoons Baking Powder

5 ounces Unsweetened Chocolate

1 Stick Unsalted Butter

4 large Eggs pinch Salt

1 Cup Granulated Sugar

1 Cup Light Brown Sugar (firmly packed)

Confectioner’s Sugar

1.) Mix together Flour and Baking Powder set aside.

2.) Bring a pan of water to boil and remove from heat. Combine Chocolate And butter in a heatproof bowl and set over pan of water, stirring Occasionally until melted.

3.) In a large bowl, whisk eggs with salt, then whisk in both sugars. Whisk in Chocolate mixture, then rum.

4.) Stir in Flour to form soft dough. Wrap dough in plastic wrap and chill, at least two hours.

5.) Pre Heat Oven to 350 degrees. Flour your hands, then roll chilled dough into golf Ball size balls, drop into bowl of confectioner’s sugar. Arrange balls, about an inch apart on lightly greased pan and bake about 12 minutes. Cool pan on rack before removing cookies.

Storage: Keep the cookies between sheets of wax paper in a container with a tight fitting lid. .