Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

2 sticks butter, unsalted

2 eggs

1 tablespoon vanilla

1/2 cup sugar

1 cup packed light brown sugar

3-1/3 cups semi-sweet chocolate chips, divided

2 cups bittersweet chips

2-1/4 cups flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1-2 cups powdered sugar

In microwave-safe bowl, melt 1-1/3 cups of semi-sweet chocolate chips in microwave on high for 1-2 minutes until they are melted. Set aside. In a medium sized bowl mix together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Using an electric stand mixer to beat together the butter, sugar, and brown sugar until creamy. Add the melted chocolate and beat it in until well mixed. Add eggs and vanilla and mix until well combined. With mixer on low, gradually add dry mixture a cup at a time until well combined. Add the remaining semi-sweet and bittersweet chocolate chips. Using a small cookie scoop place small scoops of cookie dough on a parchment lines baking sheet. Cover with plastic wrap and place in the refrigerator for 203 hours to thoroughly chill. Remove dough balls from fridge; roll each one in powdered sugar, coating them well; place on a parchment-lined baking sheet. Bake for 18-20 minutes. Allow them to set and then remove from baking sheet and place on parchment to cool thoroughly.