- 4
Ingredients
- 6 ounces semisweet chocolate, roughly chopped
- 1/4 cup plus 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- confectioners’ sugar, for rolling
Preparation
Step 1
Melt Chocolate and Butter in a bain marie/double boiler or a metal bowl over a pot of simmering water, stirring occasionally until evenly melted.
Remove from heat and set aside.
In a mixing bowl, beat sugar and eggs on medium speed for several minutes until thick and smooth.
Add the vanilla extract and melted chocolate mixture, and beat on medium-low until combined.
Sift flour, cocoa, baking powder and salt into a bowl.
Add flour mixture, and mix until combined.
Cover dough and chill in refrigerator for about 2 hours or until firm enough to scoop.
Preheat oven to 325°F.
Line cookie sheet with parchment paper or silicone baking mats.
Roll 1-inch balls of dough in confectioners’ sugar, coating completely.
Bake for 8 to 10 minutes, rotating sheets halfway through, until they just start to feel firm.
Cool sheets on wire racks for about 5 minutes before transferring cookies directly to wire racks with a metal spatula to finish cooling.