William Hearn has been trying to find a lost recipe that he thinks appeared in this paper two or three years ago. For some unknown reason, I could not locate it immediately in our archives, though, and prospects were looking kind of bleak.

The article featured three cookie recipes, he told me, one chocolate, one ginger and one he was not sure of. But the chocolate cookie rolled in confectioners’ sugar was the one he is after.

Several readers recalled that recipe and pointed me to its most recent appearance in The Post and Courier on Nov. 27, 2011, or to like recipes. They included Joan Strom of Summerville; Sharon Cook and Carol Dotterer, both of Charleston; Dawn Verbarg of Hanahan; and Mary Williams and Denise Cyprian. And Robbie Yarnell of Charleston shared a recipe from 35 years ago with a different moniker: Chocolate Pixies.

This recipe made the rounds in its day, appearing in a number of magazines and cookbooks large and small. It just goes to show, a good recipe will have a long life.

Many may think of this as a Christmas cookie, and it surely is appropriate for that baking season. But don’t forget, another winter celebration is coming up that is closely associated with chocolate: Valentine’s Day. Maybe you can thrill your sweetie with one of these treats.

Chocolate Crinkle Cookies

Ingredients

1/2 cup shortening

12/3 cups granulated sugar

2 teaspoons vanilla extract

2 eggs

2 ounces baking chocolate, melted

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

1/2 cup chopped walnuts (optional)

Sifted powdered sugar

Directions

Cream shortening, sugar and vanilla thoroughly. Beat in eggs and then chocolate.

Sift together dry ingredients; blend in alternately with milk, ending with flour mixture. Stir in nuts if using.

Chill 2 to 3 hours or overnight. Form into 1-inch balls. Roll in powdered sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in 350-degree oven for 15 minutes. Cool slightly before removing from pan.

Meanwhile, Kellyanne Burbage of Charleston contributes a recipe for a chocolate cookie, also rolled in powdered sugar before baking, but hers also includes a healthy touch — oats.

Double Chocolate Treasures

Makes about 5 dozen cookies

Ingredients

2 cups semisweet chocolate chips, divided

1/2 cup margarine

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups quick oats

11/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup powdered sugar

Directions

Heat oven to 350 degrees. Melt 1 cup chocolate chips in the microwave (watch carefully). Cool slightly.

Beat together margarine and sugar until light and fluffy. Blend in eggs, vanilla and melted chocolate. Stir in remaining chocolate chips.

Combine oats, flour, baking powder and salt. Stir in egg-chocolate mixture.

Shape dough into 1-inch balls and roll heavily in powdered sugar. Place on ungreased cookie sheet and bake 10-12 minutes. Cool 1 minute on cookie sheet and remove to wire rack.

Speaking of chocolate, readers sent recipes in response to Ireacindia Frazier of Moncks Corner. She had requested recipes for cupcakes (and butter cakes, which we’ll cover next week). Below are a couple of the chocolate cupcake recipes.

The first one comes from Cheryl Cote of Summerville. She writes, “I taught cooking and cake decorating at Camp Happy Days for 15-plus years and earned the nickname ‘Cupcake.’ ”

Molten-Centered Chocolate Cupcakes

Ingredients

4 tablespoons soft margarine

¼ cup superfine sugar

1 large egg

5/8 cup self-rising flour

1 tablespoon unsweetened cocoa

1 ounce semi-sweet chocolate

Confectioners’ sugar, for dusting

Directions

Preheat oven to 375 degrees. Line 8 cupcake tins with paper baking cups.

Put the margarine, sugar, egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.

Spoon half of the batter into the paper cups. Using a teaspoon, make an indentation in the center of each cake.

Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.

Bake the cupcakes in the preheated oven for 20 minutes, or until well-risen and springy to the touch. Leave the cupcakes for 2-3 minutes before serving warm, dusted with sifted confectioners’ sugar.

Elsie Clees of James Island recommends this recipe, writing, “When my Dad remarried in the mid-’70s, I acquired a stepmother and her family. Mitzi and her daughter, Henrietta, were great cooks, and this is one of their recipes.”

Henrietta’s Yummy Cupcakes

Makes 2 dozen

For filling:

1 (8-ounce) package cream cheese, softened

1 egg

1/2 teaspoon salt

1/3 cup sugar

1 (6-ounce) package semi-sweet chocolate bits

For cupcakes:

11/2 cups sifted flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cocoa

1 cup water

1/3 cup oil

1 tablespoon vinegar

1 teaspoon vanilla extract

Chopped nuts of choice

Powdered sugar for dusting

Directions

For filling, beat together the cream cheese, egg, salt and sugar. Stir in the chocolate chips.

For cupcakes, combine the flour, sugar, baking soda, salt and cocoa. Add the water, oil, vinegar and vanilla and mix well. Fill cupcake tins half full (use paper linings). Add 1 teapoon cream cheese mixture. Sprinkle tops with chopped nuts and small amount of powdered sugar or just use powdered sugar only.

Bake at 350 degrees for 25 to 30 minutes.

Who’s got the recipe?

Old business:

Evelyn Misko of Charleston writes, “I’m looking for tips and recipes using a pizza stone. I received one as a Christmas gift and so far have only used it for baking pizzas. I would appreciate your readers’ other ideas about using a pizza stone.”

Email food@postand courier.com or call Food and Features Editor Teresa Taylor at 937-4886.