Chocolate Crinkle Cookies

These cookies are in all of my baking cookbooks and appear to be somewhat of a classic, but for some unknown reason I have never made them before.  The dough is more like a brownie batter, but it firms up enough to make cookie dough balls once it is refrigerated.  Do not skip the refrigeration step or you may end up with a big mess.  The finished cookie has a nice chewy, brownie-like texture and looks great as well.

CHOCOLATE CRINKLE COOKIES
Adapted slightly from King Arthur Flour

INGREDIENTS
1 1/3 cups (8 ounces) chopped bittersweet chocolate
1/2 cup (4 ounces) unsalted butter
2/3 cup (4 3/4 ounces) sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups (7 ounces) all-purpose flour
1 cup (or more) confectioners' sugar (for coating)

DIRECTIONS
1. Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter melts.  Remove from heat and stir until the chocolate melts and the mixture is smooth.

2. 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 just until incorporated.

3. Chill the dough for 2-3 hours or overnight.  The dough will firm up considerably.

4. Preheat oven to 325 degrees.

5. Put about a cup of confectioners' sugar into a shallow bowl.  Scoop out heaping teaspoon-sized portions of dough and roll into balls (about 1 1/4 inch in diameter). Drop the dough balls in the confectioners' sugar as you go, coating about 5 or 6 balls at a time.

6. Place the coated dough balls on a parchment lined cookie sheet, leaving about 1 1/2 inches between the balls. Bake for 10-12 minutes, or until the edges are set.  Cool on a wire rack.