Chocolate Crinkles

Not only are these cookies dense, fudgy, and delicious, but they don't take much time to throw together either.

These also work well if you freeze them uncooked, and pop in the oven as needed (just add a few minutes to the bake time). Yummy!

Chocolate Crinkles
Adapted from Joy of Baking
Makes about 3 dozen cookies

4 tablespoons (56 grams) butter
8 oz semisweet chocolate, chopped (or use chips)
1/2 cup (100 grams) sugar (or honey sucanat)
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour (or 7 oz Soft White wheat flour)
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners sugar, sifted

Preheat oven to 325º, and place oven rack in the center of the oven. Line two cookie sheets with parchment paper.

Melt chocolate and butter in a stainless steel bowl, placed over simmering water. Stir until smooth. Remove and set aside.

Using an electric mixer, beat eggs and sugar until mixture is thick, pale, and fluffy. (Mixture should fall into the bowl in slow ribbons when beaters are raised). Beat in vanilla. Stir in chocolate mixture.

Whisk together flour, salt, and baking powder in a small bowl. Add to chocolate mixture. Stir until just incorporated. Cover dough and refrigerate until firm enough to shape dough into balls. (About 3 hours).

In a shallow bowl, place the confectioners sugar. Roll dough into 1-inch sized balls, with lightly greased hands. Roll balls in confections sugar, until fully coated. Tap off excess, and place on cookie sheet. Space cookies about 2 inches apart. (If dough becomes too soft, allow to firm up in the fridge).

Bake just until the edges are slightly firm, but centers of cookies are still soft, about 8-10 minutes. (You want to be careful not to overbake these, as this will make them dry.) Allow cookies to cool on a wire rack. (Best eaten the day they are baked). Enjoy!