Fudgy Chocolate Crinkles

These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill.

• Ready In: 3 hrs 12 mins
• Yields: 60 cookies

Ingredients

• 1 (12 ounce) bag chocolate chips
• 1⁄2 cup butter
• 2⁄3 cup sugar
• 3  eggs
• 2  teaspoons vanilla
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 2⁄3 cups flour
•  confectioners' sugar

Directions

1. Preheat oven to 325.
2. Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
3. Remove from heat and stir until the chocolate melts and the mixture is smooth.
4. In the bowl of a mixer, beat together the sugar, eggs and vanilla.
5. Stir in the chocolate mixture.
6. Stir in the flour, baking soda and salt.
7. Chill the dough for 2-3 hours or overnight.
8. Pour approximately a cup of confectioners sugar into a shallow bowl.
9. Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
10. Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
11. Leave about 1 1/2 inches between balls.
12. Bake for 10-12 minutes.
13. The cookies will flatten out and the surface will crack.
14. Cool on wire racks.
15. After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.