Double-Chocolate Crinkle Cookies - cooking recipe

Ingredients

4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup unsweetened dutch cocoa
2 teaspoons baking powder
1/4 teaspoon kosher salt
4 large eggs
2 cups sugar
1 teaspoon pure vanilla extract
1 1/2 cups miniature semisweet chocolate chips
1/2 cup powdered sugar

Preparation

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.