Chocolate Crinkle Cookies
8 oz bittersweet chocolate, coarsely chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 tsp salt
1 stick unsalted butter at room temperature
1 1/3 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners sugar
Melt chocolate on a heat-proof bowl in the microwave in 30 second increments, checking often; or use a double boiler. Set aside to cool.
Into a small bowl sift together flour, cocoa, baking powder, and salt.
In another bowl, using an electric mixer beat butter and light brown sugar until light and fluffy (3-4 minutes). Add eggs and vanilla. Beat until combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until combined. Divide dough into quarters, wrap with plastic wrap and chill in refrigerator until firm (at least two hours).
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. On a surface dusted with confectioner’s sugar, use your hands to roll each portion of the dough into a log 16 inches in length and about an inch in diameter. Wrap logs in plastic wrap and return to the refrigerator to chill (at least 30 minutes). Cut each log into 1-inch pieces and toss in confectioner’s sugar a few at a time, rolling to completely cover each ball. Place cookies on sheets 2 inches apart. Bake until cookies have flattened and sugar splits (12-15 minutes).
Transfer to a wire rack and cool completely. Store in an airtight container for up to a week. Makes about 5 dozen.