White Chocolate Crinkles 8 Steps
Place chocolate in a small bowl set over a pot of simmering water. Stir occasionally, until melted. Remove bowl and set aside to cool.
Whisk together flour, baking powder and salt in a small bowl. Set aside.
Cream butter, 3/4 cup granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add vanilla and mix to combine.
With mixer on medium-low speed, slowly add melted chocolate to butter mixture, scraping sides of bowl, as needed. Add eggs, one at a time, beating between each addition.
Add flour mixture to butter mixture, and mix until just combined. If dough is very warm, wrap in plastic wrap and chill in the fridge, about 1/2 hour.
Preheat oven to 325°F. Line two baking trays with parchment paper.
Place remaining granulated sugar into a small bowl. Place icing sugar into another small bowl. Remove dough from fridge. Shape dough into 1-inch spheres. Roll each ball in granulated sugar and turn to completely coat. Transfer to icing sugar and toss to thoroughly coat. Transfer to prepared baking tray.
Bake cookies, one tray at a time, on middle rack, 12-14 minutes, until set but pale. Transfer cookies to a wire rack to cool. Repeat with remaining dough.