Chocolate Krinkles

Let's Cook

1. Step 1.

   Melt gently in a double boiler or a heatproof bowl set over a pan of barely simmering water: 6 ounces (170g) bittersweet chocolate, finely chopped, or 1 cup (170g) semisweet chocolate chips

2. Step 2.

   Set aside to cool slightly. Whisk together in a medium bowl: 1 ¼ cups (155g) all-purpose flour; ¼ cup (20g) unsweetened cocoa powder; 2 teaspoons baking powder; ¼ teaspoon salt

3. Step 3.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy: 1 stick (4 oz or 115g) unsalted butter, softened; ¾ cup (150g) sugar

4. Step 4.

   Beat in: 1 teaspoon vanilla

5. Step 5.

   Beat in one at a time just until combined: 2 large eggs

6. Step 6.

   Beat in the melted chocolate and the flour mixture until combined. Using a tablespoon, portion the dough and roll in: ½ cup (50g) powdered sugar

7. Step 7.

   Place on the prepared baking sheets 1 ½ inches apart. Sprinkle the top of each cookie with a pinch of powdered sugar. Bake until the cookies are cracked and slightly firm, about 10 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.