Chocolate Walnut Crinkle Cookies

1. Place chocolate and butter in a microwave-safe bowl or in the top of a double boiler. Microwave at 80 percent power or heat over (not touching) barely simmering water, stirring occasionally, until melted and smooth. Let cool.
2. In a large bowl, combine the cooled chocolate mixture, 1 cup of the flour, the maple sugar, eggs, baking powder, and cinnamon. With an electric mixer on medium speed, beat until combined, about 2 minutes. On low speed, beat in the remaining 1 cup flour, then the nuts. The dough will be soft. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or up to 4 hours.
3. Preheat the oven to 350°F. Lightly grease two cookie sheets. Spread the confectioners’ sugar on a plate.
4. Pinch off pieces of the dough and roll between your palms into 1 1/4-inch balls. Roll the balls in the confectioners’ sugar, coating them evenly. Place on the prepared cookie sheets, spacing them about 2 inches apart.
5. Bake in the center of the oven until the tops are just firm when pressed lightly with a fingertip and the surface looks crackled, 12-15 minutes. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to cool completely.
6. Store in an airtight container at room temperature for up to 1 week.

Recipe adapted from the Cookie Avent Cookbook by Barbara Grunes.