Monday, December 12, 2011

Chocolate Cookies

These cookies are crispy & delicious & they got a little messy during construction. Why? Because you chill the dough and then roll it in your hands & then roll in powdered sugar so it looks like this:
When they are baked, they look like this. So, so yummy. I made mine a little bigger than recommended in the hopes of limiting the consumption of my hubby.

Here you go:

6oz Semi Sweet Chocolate or 1 cup Semi Sweet Chocolate Chips

3/4 cup AP Flour

1/3 cup Cocoa

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Butter, softened

1 cup Brown Sugar, packed

2 Eggs

2/3 cup Powdered Sugar

1. Melt chocolate in a heatproof bowl over simmering water. Set aside & cool to room temperature.
2. In a medium bowl, whisk together Flour, Cocoa, Baking Powder & Salt. Set aside.
3. With an electric mixer on medium high speed, beat Butter & Brown Sugar until light & fluffy. Beat in Eggs, one at a time, then add in the melted Chocolate.
4. Reduce speed to low & add in the Flour mixture. Mix until just combined.
5. Transfer bowl to freezer & chill for 30 - 60 minutes, until dough is firm enough to handle. (To make ahead: dough may be stored in the fridge for up to 3 days.)
6. Preheat oven to 350 degrees.
7. Roll tablespoons of dough between palms to form balls & then roll GENEROUSLY in the powdered sugar. You want a really thick coating.
8. Place on parchment lined baking sheets about 2 inches apart & bake for about 10 minutes. Tops will be cracked & center almost set.
9. Cool for 3 minutes on baking sheet before transferring to wire racks to cool completely.

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