Chocolate Crinkle Cookies

By Mrs_imUnLawson

Ingredients

• Ingredients:
• adapted from KingArthurFlour.com
• 1-1/3 cups chopped bittersweet chocolate or semisweet chocolate chips
• 1/2 cup (1 stick) butter
• 2/3 cup sugar
• 3 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-2/3 cups all-purpose flour
• powdered sugar (for coating)

Details

Adapted from sugarduchess.com

Preparation

Step 1

Directions:

Place the chocolate and butter in a microwave-safe bowl, and heat on low until the chocolate is mostly melted. Stir slowly until the mixture is smooth.

In a separate bowl, beat together the sugar, eggs, and vanilla. Stir in the chocolate mixture, and then add dry ingredients. Stir until the flour is all incorporated. Cover and chill in the refrigerator for 3-4 hours or overnight. It will firm up considerably.

Preheat the oven to 325 F. Put about 1-1/2 cups of powdered sugar into a shallow bowl. This is the part where you have to work quickly. Scoop out heaping tablespoon-sized balls of cookie dough — roughly 1-1/4 inches in diameter. Roll them very briefly between your palms to make them more even, if you need to. Drop the balls into the powdered sugar, about 4-5 at a time. Gently shake and toss the bowl to coat the balls with sugar. (Note: You want the dough to stay firm and chilled, so you have to do this part rather quickly.)

Arrange the coated balls on a lightly greased or parchment-lined cookie sheet, leaving about 1-1/2 inches between them. If you have to wait for the oven to finish preheating, put the cookie sheets in the fridge while you wait.

Bake the cookies for about 10-11 minutes. If you bake two sheets at a time, switch the position of the pans (top to bottom, and front to back) halfway through the baking time.

Remove the cookies from the oven and let them cool on a wire rack.

Yield: King Arthur Flour says 5 dozen. I got about 3 dozen.