Double-Chocolate Crinkle Cookies

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READY IN: 1hr 17mins
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remove from over the water and let cool slightly.
  • In a bowl, stir together the flour, cocoa powder, baking powder, and salt.
  • 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.
  • Beat in the melted chocolate mixture on low speed until blended.
  • Beat in the dry ingredients until incorporated.
  • Mix in the chocolate chips.
  • Cover the bowl and refrigerate the dough for about 2 hours.
  • Preheat the oven to 325 degrees.
  • Line 2 baking sheets with parchment paper.
  • Sift the powdered sugar into a small bowl.
  • Roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the powdered sugar.
  • Space the balls about 3 inches apart on the prepared sheets, pressing them down onto the sheet and flattening them slightly.
  • Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes.
  • Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
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