Chocolate Crinkle Cookies

Chocolate Crinkle Cookies.....



Honestly, there isn't much to say about these.... the pictures pretty much say it all.



Can't you almost taste them?



It's like a powdered donut (one of my personal favorites) and a chocolate bar rolled into one.



And if you think you've had chocolate crinkle cookies before.... you might want to give these a shot anyway. They have mini chocolate chips inside. Genius I tell ya, genius. Oh, and some serious chocolate overload to boot....but a little chocolate overload never hurt anyone. In fact, sometimes it's for the best.



Chocolate Crinkle Cookies
adapted from Williams Sonoma Baking Essentials

4 oz semisweet chocolate chips
1/4 cup (2 oz) unsalted butter
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups mini semisweet chips
1/2 cup (to 1 cup) confectioners sugar

Place the semisweet chips and butter into a double broiler and gently heat and stir until melted. Remove from heat and let cool.

In a large bowl, mix the flour cocoa powder, baking powder and salt. Mix together with a fork until well combined.

In a stand mixer, combine the eggs, granulated sugar and vanilla and beat on medium speed until the mixture both lightens in color and thickens (about 3 minutes or so). Add the melted chocolate mixture to the blender and mix until just combined. Add the dry ingredients in 2 to 3 batches and mix until just combined. Finally, add the mini chocolate chips and mix until they are distributed throughout.

Cover the bowl and place in the refrigerator for 2 hours or so, until the dough is firm enough to roll into little balls.

Preheat oven to 325 degrees.

Roll cooled dough into 1 tablespoon-sized balls. I always use my trusty little mini ice cream scoop for cookies....that way they all come out uniform and my obsessive compulsive side can rest easy. Once the dough is rolled into a ball, drop it in to the confectioners sugar and roll it around to coat it. Then place it on a parchment lined cookie sheet. Repeat with the rest of the dough.

Bake for 13 to 17 minutes until the tops are cracked and feel firm when touched. Cool and then eat.