These chocolate crinkles look like little mounds of chocolate covered in snow and are the perfect holiday treat. They are crunchy and chewy at the same time and irresistible. The secret to making a memorable chocolate cookie is to use a good quality chocolate. It really does make all the difference. I like Scharffen Berger, Ghirardelli and Lindt. Also, try using the microwave to melt it as described in the recipe notes. This works very well and comes from Alice Medrich who knows everything about chocolate. I usually can fit 16 on a cookie sheet since they don’t spread that much.
NOTE: An easy way to melt chocolate is to chop it into small pieces and put it in a pyrex measuring cup or small glass bowl, uncovered. Heat for 2 minutes in the microwave on 50% power. Take out and stir with a spoon or spatula. If not completely melted, put back in microwave for 30 seconds (50% power) and take out and mix again. It may need to go in one more time but shouldn't need more than 3 minutes total.