Chocolate Crinkle Cookies

The Day: Saturday 
The Theme: ALL ABOUT CHOCOLATE
The Book: Williams-Sonoma Essentials of Baking
The Recipe: Chocolate Crinkle Cookies

Ingredients:
125g unsweetened chocolate, chopped (didn't have them, so i used bittersweet Manjari 64%)
1/4 cup (60g) unsalted butter
1.5 cups (235g) all purpose flour (I used cookie flour)
1/2 cup (45g) cocoa powder
2 tsp baking powder
1/4 tsp salt
4 large eggs
2 cups caster sugar
1 tsp vanilla extract
1.5 cups (280g) miniature semi sweet chocolate chips
1/2 cup (60g) icing sugar (sifted), more if needed

1. Put the chocolate  & butter in a microwavable glass bowl and heat it for 15 seconds, stir with silicone spatula, heat it again for 15 seconds and stir, repeat the process until the chocolate & butter fully melted and well blended. Put aside to cool. You can also use a double boiler method as per suggested by the book.
2. In a medium bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
3. In a large mixing bowl, combine the eggs, sugar and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. Fold in the chocolate chips.
4. Cover the bowl with plastic wrap and refrigerate until firm enough to roll into balls, about 2-3 hours
5. Preheat oven to 165 degree Celsius. Line 2 baking sheets with parchment paper
6. Roll a rounded tablespoon of dough between your palms into a 4 cm ball, roll it in the icing sugar. Place the them 3 cm apart on the prepared baking sheets
7. Bake it for 15 minutes. Let cool in the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely
8. Store in an airtight container