5 ounces bittersweet or semisweet chocolate chopped
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup confectioners sugar
- Melt the chocolate either in a double boiler or in a heatproof bowl in the microwave on defrost or in 20 second increments until it looses it’s shape and you can whisk it smooth. Set aside.
- Whisk together the flour, baking soda and salt in a small bowl. Beat the butter on medium speed in a large bowl until light and fluffy. Add the granulated and brown sugars and beat until smooth. Add the melted chocolate and beat until blended. Add the egg, vanilla and chocolate chips until all combined. Reduce speed to low and add the flour mixture in batches beating well after each addition so it’s all incorporated.
- Transfer dough to a small bowl, cover with plastic wrap and refrigerate until firm, a few hours or as long as overnight.
- Preheat oven to 375 and either grease or parchment line 2 baking sheets.
- Place the confectioners sugar in a small bowl. Shape the dough into 1 inch balls (I use a small ice cream scoop for this and it works great). Roll each ball in the confectioners sugar coating heavily. Place cookies 2 inches apart on the prepared baking sheets. Bake for about 7 minutes – until the sides bounce back when lightly touched but the middles still look a little doughy.
- Cool cookies on the baking sheets a few minutes – 4 or so, then move them to a cooling rack to cool completely.
Recipe adapted from “chocolatiest crinkles” in Luscious Chocolate Desserts by Lori Longbotham.