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bittersweet chocolate flour Dutch baking powder coarse salt unsalted butter brown sugar eggs vanilla milk sugar confectioners sugar
Viewed: 29 - Published at: 9 years agoIngredients
- 8 ounces bittersweet chocolate, finely chopped
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup whole milk
- 1 cup granulated sugar
- 1 cup confectioners sugar
Method
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
- Set aside and let cool.
- Sift together flour, cocoa powder, baking powder, and salt in a bowl.
- With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes.
- Mix in eggs and vanilla, and then the melted chocolate.
- Reduce speed to low; mix in flour mixture in two batches, alternating with the milk.
- Divide dough into four equal pieces.
- Wrap each in plastic; refrigerate until firm, about 2 hours.
- Preheat oven to 350F.
- Divide each piece into sixteen 1-inch balls.
- Roll in granulated sugar to coat, then in confectioners sugar to coat.
- Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes, rotating sheets halfway through.
- Let cool on sheets on wire racks.
- Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
