Chocolate Crinkle Cookies
- 4 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups miniature semisweet chocolate chips
- 1/2 cup confectioners' sugar
Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly. In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine the eggs, granulated sugar, and vanilla. Using a wire whisk, beat until light in color and thick, about 3 minutes. Stir in the melted chocolate mixture with a wooden spoon until blended. Add the dry ingredients and beat until incorporated. Stir in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.
Position a rack in the middle of the oven, and preheat to 325 degrees. Line 2 rimless baking sheets with parchment paper or a silpat baking mat. Sift the confectioners' sugar into a small bowl.
To form each cookie, roll a rounded tablespoon of dough between your palms into a 1 1/2 inch ball, and roll the ball in the confectioners' sugar. Place the cookies 3 inches apart on the prepared baking sheets. Make sure to set them firmly onto the baking sheets so they stay in place.
Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel slightly firm when lightly touched, about 13-14 minutes. DO NOT OVERBAKE - they will seem underdone but they're best when they're moist and chewy in the middle. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.