"Chocolate Crinkle Cookies"

By RoketJSquerl

Makes about 30 cookies (this recipe halves well, by the way)

Amy’s Notes: If you like a lot of pure chocolate bite in your cookie, up the amount of chocolate chips to 1 1/2 cups. I prefer more cookie than chocolate chips in mine, personally.

Ingredients

• 4 ounces (125g) unsweetened chocolate, chopped
• 1/4 cup (1/2 stick or 60g) butter, cut into rough pieces
• 1 1/2 cups (235g) all-purpose flour
• 1/2 cup (45g) Dutch-processed cocoa powder
• 2 teaspoons baking powder
• pinch of salt
• 4 large eggs
• 2 cups (500g) sugar
• 1 teaspoon vanilla extract
• 1 cup (190g) semisweet chocolate chips
• 1/2 cup (60 g) powdered sugar

Details

Adapted from themoveablefeasts.wordpress.com

Preparation

Step 1

Place butter and chocolate in a double boiler (glass or stainless steel bowl over a simmering, shallow pot of water) and heat, stirring occasionally, until the butter and chocolate melt. Remove from heat and set aside to cool slightly. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl fitted with a stand mixer and paddle attachment, beat the eggs, sugar and vanilla on medium speed until light in color and thick, about three minutes. Beat in the melted chocolate mixture on low speed until blended, scraping down the bowl afterward. Add the dry ingredients and beat until incorporated. Scrape down again. Mix in the chocolate chips. The dough should be sticky and be held together well.

Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about two hours. Don’t skimp on this–otherwise you won’t end up with beautifully “cracked” chewy cookies. The dough should be cold–it can be made ahead of time and left in the fridge overnight if it helps.

Once the dough is sufficiently chilled, position a rack in the middle of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper or a nonstick mat. Place powdered sugar in a small bowl.

To form each cookie, roll a rounded tablespoon of dough between your palms to form about a 1 1/2 inch ball (mine were a little larger–you can get away with varying the size, just try and keep it consistent and adjust the time by a minute or two if you make them bigger). Roll the rounded ball in the powdered sugar, covering it really well. Place cookies 3 inches apart on the prepared sheet, making sure to set it firmly so it will stay in place.

Bake the cookies until the tops are puffed and crinkled and feel firm when lightly touched, about 13 minutes. They won’t look completely done, but don’t let that deceive you; they will firm up completely as they cool. To see what my cookies looked like when I took them out, look at that picture third from the bottom: the “ridges” don’t look completely done. Let the cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. Repeat the rolling and baking until the cookie dough is used up. While each sheet of cookies are baking, make sure to store the dough in the fridge. It’s important to keep it chilled as to have a pretty and well-shaped cookie. The cookies can be kept for about 3 or so days left at room temperature–they honestly just keep getting better and better with each day.