Double-chocolate Crinkle Cookies

Total Time: 1 hr 17 mins Preparation Time: 1 hr Cook Time: 17 mins

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 4 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened dutch cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 4 large eggs
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups miniature semisweet chocolate chips
• 1/2 cup powdered sugar

Recipe

• 1 place the unsweetened chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
• 2 remove from over the water and let cool slightly.
• 3 in a bowl, stir together the flour, cocoa powder, baking powder, and salt.
• 4 in the bowl of a stand mixer, beat the eggs, sugar, and vanilla on medium speed until light in color and thick, about 3 minutes.
• 5 beat in the melted chocolate mixture on low speed until blended.
• 6 beat in the dry ingredients until incorporated.
• 7 mix in the chocolate chips.
• 8 cover the bowl and refrigerate the dough for about 2 hours.
• 9 preheat the oven to 325 degrees.
• 10 line 2 baking sheets with parchment paper.
• 11 sift the powdered sugar into a small bowl.
• 12 roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the powdered sugar.
• 13 space the balls about 3 inches apart on the prepared sheets, pressing them down onto the sheet and flattening them slightly.
• 14 bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes.
• 15 let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.