Dark Chocolate Crinkle Cookies

I am still testing cookie recipes for my brother's rehearsal dinner. This recipe was passed along from my friend M's mom (a fabulous baker!!). I substituted dark baking chocolate for semi sweet. This made a not too sweet cookie, which appeals to some folks, but not all. If you are wanting a sweeter chocolate cookie use sweet baking chocolate.

I rolled all the cookies in powdered sugar before baking, but in addition, I rolled some in chunky sugar. The cookies with the chunky sugar bits were FAR better then the plain powdered sugar. It gave the soft, cakey cookie crunch and texture.

If you are looking for a cookie to satisfy your dark chocolate cravings, these are it! If you want a sweet, fudgy cookie you will have to look elsewhere!

Dark Chocolate Crinkle Cookies

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt (or 1/2 teaspoon kosher salt)
1/2 cup butter, softened
1 3/4 c. sugar
3 large eggs
1 tsp vanilla
5 squares unsweetened, dark chocolate, melted
1/2 cup powdered sugar
(optional: 1/2 cup chunky sugar)

Preheat oven to 350 degrees

1. Melt chocolate (I used the microwave on low.) Allow to cool for a few minutes.
2. In a bowl mix flour, baking powder, and salt.
3. In a mixer cream butter, sugar, and vanilla. Add eggs one at a time until combined. With mixer running on low, mix in cooled, melted chocolate.
4. Slowly incorporate flour until all combined.
5. At this point you can put the dough in the refrigerator for up to an hour.
6. When ready to back roll dough into 1 inch balls. Then roll in powdered sugar (and chunky sugar).
7. Bake 12 minutes on a baking sheet with a silpat or parchment paper.

Cool completely before enjoying.