December 13, 2007
Delicious. I can’t emphasize that enough. Fabulous. The best cookie ever. Better than chocolate chip. Better than peanut butter. Fantastic. Make these cookies!
Prep: 15 minutes (plus a minimum of one hour to chill the dough)
Total: 30 minutes (plus a minimum of one hour to chill the dough)
n a stainless steel bowl over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside. (I used a small saucepan resting in a large saucepan.)
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least 1 hour (preferably several hours or even overnight).
Preheat oven to 325 degrees and place rack in center of oven. Line two baking sheets with parchment paper and set aside.
Place the confectioner’s sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1-inch ball. Place the ball of dough into the confectioner’s sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on the baking sheets. If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.
Bake cookies 10-13 minutes or just until the edges are slightly firm but the centers still soft. For moist, chewy cookies do not overbake. Overbaking will cause them to be dry. Remove from oven and place on a wire rack to cool.