Chocolate Crinkles

Are you a chocoholic? Do you like cookies? Do you like your chocolate to be on the darker side, full of complex flavors and not cloyingly sweet? If you answered YES to these questions then I've got the cookie for you! Chocolate Crinkles!

What makes these cookies so special? First of all, they call for melted chocolate, not cocoa powder. Now don't get me wrong, the Kitchen Witch LOVES cocoa powder. But even the Witch will admit, its not 'real chocolate'. Cocoa powder is a large contributor of the dreaded dry crumblies in cookies, and sometimes it just doesn't have that CHOCOLATE punch of flavor that I'm looking for. There's nothing more disappointing than taking a big bite of a deep dark chocolate cookie and have no flavor to back up that beautiful color. These cookies, on the other hand, deliver on the chocolate in a big way. The Witch used a combo of 60% dark (4 oz) and semi sweet chips (6 oz, yeah I know that's more than the recipe called for, but I love chocolate!). Next time I'll use all 60% cacao dark chocolate, as always, use whatever chocolate you like.

Second, there's not a lot of sugar in these babies, a mere 2/3 c plus 2T for the entire batch means these won't be cloying in the slightest. I also really like how the less than sweet cookie base allows the powdered sugar coating to bring a bit more sweetness to each bite.

Lastly, the coffee powder in these cookies really take them from ho hum to WOW! Dark chocolate and coffee are BFF. Just like real BFF's, they bring out the best in each other. Coffee intensifies chocolate's flavor while chocolate makes coffee less bitter. The deep complexities of each of these sing in perfect harmony in this powdered sugar coated chocolate lovers dream come true cookie. Please keep in mind that these are not very popular with the kids. Between the intense dark chocolate, the lack of sugary sweetness and the deep coffee notes keep the kiddo's hands off these, which leaves more for us adults. I like that!

Chocolate Crinkles
source: adapted from King Arthur Flour Recipes
Makes: about 3 dozen cookies (more or less depending on size)
1 1/3 cups (8 ounces) chopped bittersweet chocolate and/or chocolate chips
1/2 cup (4 ounces, 1 stick) unsalted butter
2/3 cup plus 2T (4 3/4 ounces) sugar
3 large eggs
2 teaspoons vanilla
2 teaspoons espresso powder (optional) (I used a packet of Starbucks VIA Italian Roast)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups (7 ounces) All-Purpose Flour
confectioners' sugar* (for coating)

In a microwave safe bowl add the chocolate and butter. Using 30 second bursts of power, heat chocolate until melted, stirring well after each heating cycle. It took 3 rounds in my microwave. Stir chocolate and butter until you have a smooth consistency.

In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it'll firm up considerably.

Scoop cookies using a cookie scoop and place into powdered sugar. Roll in sugar to coat all sides and place on a parchment lined baking sheet (these cookies do want to stick so please use parchment, silpat or lightly oil the sheet tray). Bake at 325 for 10-12 minutes. The bottoms will be slightly crispy and the tops will be very soft, almost liquid. Allow to rest on baking sheet for 1 minute before carefully removing to a cooking rack. Let cookies cool for at least 1 hour.