Chocolate Crinkle Cookies II
4 oz. unsweetened chocolate, chopped
4 eggs
1 ½ cups flour
½ cup cocoa powder
1 tsp. vanilla
1 ½ cups semisweet chocolate chips
¼ tsp. salt
¼ cup unsalted butter
2 cups sugar
Powdered sugar
Melt unsweetened chocolate and butter in a double boiler. Set aside to cool. In a bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
In large bowl, combine eggs, sugar and vanilla. Beat on medium sped until thick and light in color, about 3 minutes. Beat in melted, cooled chocolate on low speed until blended. Add dry ingredients and beat until incorporated. Mix in chocolate chips.
Cover bowl with plastic wrap and refrigerate until dough is firm about 2 hours.
Roll tablespoon of dough into 1 ½ inch ball and roll in powdered sugar. Place on prepared baking sheets. Bake at 325°for 13-17 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Let cool for 5 minutes, then transfer to wire racks to cool completely. Store in airtight container at room temperature for up to 3 days.