Chocolate Chocolate Cookies
If you have a craving for chocolate, these cookies will definitely take care of it! I first made these cookies as a snack after a day of skiing in the winter, when the extra calories somehow seem justified. And now, at any time of the year, these cookies satisfy both the need for both chocolate and a cookie :).
Chocolate Chocolate Cookies
Special Note: Be prepared to add a couple of extra hours when making these cookies…time for the batter to harden prior to rolling for baking.
Ingredients:
4 oz unsweetened chocolate, broken up for melting
1/4 c soft butter
1 1/2 c all-purpose flour
1/2 c dutch process cocoa powder
2 tsp baking powder
1/4 tsp salt
4 large eggs
2 c granulated sugar
1 tsp vanilla extract
1 1/2 c Miniature semisweet chocolate chips
1/2 c icing sugar
Instructions:
Place the chocolate and butter in a small pot and then place over a pot of simmering water (not touching). Heat stirring often until the butter and chocolate melt. Remove from over the water and cool slightly, in pot.
In a bowl, stir together the flour, cocoa powder, baking powder and salt.
In a large mixer bowl, combine eggs, sugar and vanilla. Beat on medium speed until light in color and thick, about 3 minutes.
Beat in the melted chocolate on low speed until blended.
Add the dry ingredients, cover with a clean dish towel and then blend until flour mixture is incorporated. (Towel keeps all the flour in the bowl ;)).
Mix in the chocolate chips. Smooth top and cover with plastic wrap. Place in fridge until firm for rolling (at least 2 hours).
Position rack in middle of oven and preheat to 325 degrees F. Line 2 rimless baking sheets with parchment paper.
Sift the icing sugar into a bowl.
To form each cookie, roll a rounded tablespoon of dough between your palms and then roll in the icing sugar. Place on the baking sheet 3” apart. (Be prepared to have to rinse your hands after rolling every 6 or so cookie balls).
Bake the cookies, one cookie sheet at a time until the tops are puffed and crinkled and feel firm when lightly touched, 13 - 17 minutes. Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Store in airtight container at room temperature.
