Recipe inspiration - Martha Stewart
Yield approx 36 cookies
6 oz melted dark chocolate (I used 80% dark)
1 1/4 c flour
1/2 c cocoa powder
2 tsp baking powder
1/4 tsp salt
8 Tbsp (1 stick) butter, room temperature
1 1/3 c brown sugar, firmly packed
2 eggs
1 tsp pure vanilla extract
1/3 c milk
1 cup confectioners' sugar, for rolling
Don’t preheat the oven yet, this dough will need to chill for 2 hours or so.
Melt dark chocolate gently. Mix dry ingredients (flour, cocoa, baking powder, and salt). Cream sugar and butter together, then beat in eggs and vanilla. Pour melted dark chocolate over the creamed butter and sugar, blend, then add dry ingredients & milk (alternating between the two to prevent puffs of flour getting all over the place).
The dough will be very sticky. Cover the bowl loosely in plastic wrap and chill for approx 2 hours, or until dough is hardened and can be handled.
Preheat oven to 350. Scoop out spoonfuls of hardened dough, roll between your palms to form a ball, then toss the ball into a bowl of powdered sugar to coat it. If the dough gets too sticky to handle, pop it back in the fridge or freezer to cool it back down. Line cookie up on the sheet (not too closely – they spread) and bake at 350 for 12-15 minutes.
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