Chocolate Crinkle Cookies

So this recipe came from a super cute cook book that was given to me forever ago (by someone amazing, by the way). I've looked at the pictures and thought "hmmm, there's some yummy looking stuff in here", but I've never actually gotten around to making any of the recipes. I was trying to decide what to make for FHE treats yesterday and decided these looked really yummy and not too complicated, so here you go.

These are super chocolatey and stay soft and chewy even after they cool, which makes them amazing.

What you need:
4 oz. unsweetened chocolate, chopped (I never have this on hand, so I use the substitution guide in my Betty Crocker cookbook that says to use 3 TBS baking cocoa plus 1 TBS melted shortening or butter for each oz of baking chocolate you're replacing. So for this recipe that comes to 3/4 cup baking cocoa and 4 TBS melted butter)
1/4 cup unsalted butter
4 large eggs
2 cups sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch-process (I just used regular)
2 tsp baking powder
1/4 tsp salt
1 1/2 cups miniature semisweet chocolate chips (I didn't have mini ones, I just used regular ones and they worked fine)
1/2 cup confectioner's sugar

What you do:

*Add the unsweetened chocolate (or above mentioned substitute) and butter to a heatproof bowl placed over (not touching) a pan of simmering water. Warm, stirring often, until the butter and chocolate melt and the mixture is smooth. Remove the bowl from the pan and let the mixture cool slightly. (I just threw the butter in a sauce pan, melted it over low heat, and then stirred in the cocoa powder)
*In a large bowl, combine the eggs, sugar, and vanilla. Using an electric mixer on medium speed, beat until the mixture is light in color and thick, about 3 minutes. Add the melted chocolate mixture and stir with a wooden spoon or beat on low speed until blended.
*In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Add the flour mixture to the chocolate mixture and beat on low speed until blended. Add the chocolate chips and stir with a wooden spoon until incorporated. Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours (ok, sometimes you can ignore the refrigeration step in a recipe, but DO NOT skip it this time. The dough is VERY SOFT and needs to firm up in the fridge so you can work with it).
*When you're ready to bake, preheat the oven to 325 degrees. Line 2 cookie sheets with parchment paper (I never have this either, I just used tinfoil). Sift the confectioner's sugar into a bowl.
*Roll a rounded TBS of dough between your palms into a 1 1/2 inch ball, then roll the ball in the confectioner's sugar to coat it completely. Place on a prepared cookie sheet. Repeat to shape and coat the remaining dough, spacing the balls 3 inches apart on the cookie sheets. Press each ball down slightly so that it stays in place on the cookie sheet. (I found that I had to put the dough back in the fridge to set back up every few minutes or it got too soft to work with)
*Bake 1 sheet of cookies at a time, until the tops are puffed and crinkled and feel firm when lightly touched, about 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. for up to 3 days.

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