Chocolate Crinkles

Chocolate Crinkles

Adapted via King Arthur Flour

1 1/3 cups (8 ounces) chopped bittersweet chocolate or chocolate chips
1/2 cup (4 ounces, 1 stick) unsalted butter

2/3 cup (4 3/4 ounces) sugar
3 large eggs
2 teaspoons vanilla
2 teaspoons espresso powder (optional) 
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups (7 ounces) King Arthur Unbleached All-Purpose Flour
confectioners' sugar* (for coating) 

Note: For a peppermint twist, substitute 1/4 teaspoon peppermint oil for the vanilla.

In a double boiler or microwave, melt chocolate and butter together, stir.  In a separate bowl, whisk sugar, eggs, vanilla and espresso powder. Stir in the chocolate mix, baking powder, salt and finally the flour.  Chill the dough for 2 to 3 hours, or overnight until firm.

Preheat oven to 325F.  Line baking sheets with silpat or parchment.  Put a cup of confectioners sugar in a separate bowl.  To shape cookie, scoop a tablespoon portion of dough and drop into confectioners sugar.  Shake and toss, place cookies onto baking sheet at least 2 inches apart.  Bake 10 - 12 minutes, rotating midway.