Chocolate Crinkles

This recipe came from the Sillyaks Yahoo Group, which has been a lifesaver for me. Thanks to Katrina I found another chocolate treat! These are very moist, almost fudgey. They freeze well too.

Chocolate Crinkles

4 oz unsweetened baking chocolate, chopped

1/4 cup unsalted butter

1 1/2 cup all purpose flour (Better batter, or Tom Sawyer, otherwise> add Xanthum)

1/2 cup Dutch Process Cocoa powder

2 tsp baking powder

1/4 tsp salt

4 large eggs

2 cups white sugar

1 tsp vanilla

1 1/2 cups miniature semisweet chocolate chips

1/2 cup powdered sugar

Place unsweetened chocolate and butter in double boiler, heat stirring

often until butter and chocolate melt. Set aside to cool slightly.

In a bowl sift or stir together the flour, cocoa powder, baking powder and salt. Set aside. In a large bowl combine eggs, white sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients, slowly, and beat until incorporated. Mix or fold in mini chocolate chips.

Cover the bowl and chill until the dough is firm enough to roll into balls, about 2 hours. Preheat oven to 325. Line 2 baking sheets with parchment paper. Sift powdered sugar into small bowl. To form each cookie, roll a rounded tablespoon of dough between your palms into a 1 1/2" ball, then roll in powdered sugar and place on cookie sheet. Bake cookies 1 sheet at a time until tops are puffed and crinkled and feel firm when lightly touched, about 13-17 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.