Chocolate Crinkle Cookies

In case my last post made you want even more chocolate, I'll share a recipe for chocolate crinkle cookies that I made for my Bible Study last night. These cookies have a nice chocolate flavor and a chewy brownie like texture. The cookies are formed into balls and rolled in powdered sugar before baking, and they expand while they are in the oven giving them a crinkled looking top. The recipe has been adapted from the Williams-Sonoma Essentials of Baking Cookbook.

Chocolate Crinkle Cookies

4 oz unsweetened chocolate, chopped
4 tablespoons 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 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup confectioners' sugar

Place chocolate and butter in heatproof bowl set over a small saucepan of simmering water. Heat, stirring occasionally, until chocolate and butter have melted. Set aside to cool.

In a separate bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.

Using a stand or hand held mixer beat the eggs, granulated sugar and vanilla on medium speed until thickened and light in color, about 3 minutes. Beat in melted chocolate mixture on low speed until incorporated. Add the dry ingredients and beat on low until incorporated. Mix in chocolate chips. Cover the bowl with plastic wrap and refrigerate until firm enough to roll into balls, at least 2 hours.

Position rack in middle of oven and preheat to 325 degrees. Line two baking sheets with parchment paper or a silpat. Sift confectioners' sugar into small bowl.

Remove dough from refrigerator and roll a rounded tablespoon of dough between your hands, and then roll the ball in the confectioners' sugar. (Your hands will get a little bit of chocolate on them, but if you notice the dough is sticking to your hands, place the dough back in the refrigerator to harden more.) Place cookies 3 inches apart on baking sheets. (Depending on the size of your baking sheet, you will probably need to use the first one again to bake the third batch).

Bake cookies, one sheet at a time until the tops are puffed and crinkled and feel set when lightly touched, 13 - 15 minutes. (They will still appear to be slightly under baked however, and will firm up more as they cool). Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. 

Makes approximately 3 dozen cookies. Can be stored in an airtight container at room temperature for up to 3 days.