<http://schema.org/recipeInstructions>
" Line 2 baking sheets with parchment paper. Melt the chocolate according to package directions; let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Place the confectioners&amp;#039; sugar in a small bowl. Drop a slightly heaping tablespoon of dough into the confectioners&amp;#039; sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days. Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in confectioners&amp;#039; sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are puffed, cracked, and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a12352/chocolate-crinkle-cookies-recipe-wdy1213/>