Chocolate Crinkle Cookies
(Adapted from Williams-Sonoma Baking)
4 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter (1/2 stick)
1 1/2 c all-purpose flour
1/2 c cocoa
2 t baking powder
1/4 t salt
4 large eggs
2 c granulated sugar
1 t vanilla extract
1 1/2 c chocolate chips (I like to use Ghiradelli bittersweet, but any semi-sweet will do)
1/2 c confectioners’ sugar
Melt the butter and chocolate on top of a double boiler, over simmering water, and stir often. Remove and set aside to cool a bit.
In a small bowl, stir together the dry ingredients — flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, combine eggs, granulated sugar, and vanilla. Beat on medium speed for about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. The dough will be stiff, but you must persevere: mix in the chocolate chips by hand.
Cover the bowl with plastic wrap and refrigerate for a good long while, at least 2 hours. I sometimes leave the dough in the fridge overnight.
Place rack in center of oven and preheat to 325. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.
Roll a rounded tablespoon of dough between your palms into a 1 1/2 inch ball, and toss it around in the powdered sugar. Place the cookies about 3 inches apart on the cookie sheet.Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, about 13-17 mins. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Photo credit: http://www.williams-sonoma.com/wsimgs/rk/images/dp/recipe/200946/0023/img89l.jpg