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- . > (American /Metric measures) <
- . 1 cup (180g) chocolate (65-70%) bittersweet
- . > DRY MIX:
- . 1-1/4 cup (188g) All-Purpose flour
- . 1/2 cup (50g) cocoa powder (Dutch processed)
- . 2 tsps. (10ml) baking powder
- . 1/4 tsp. (1ml) salt
- . > SOFT MIX:
- . 1/2 cup (125ml) unsalted butter, softened
- . 1-1/2 cup (330g) brown sugar, packed
- . 2 large eggs
- . 1 tsp. (5ml) pure vanilla extract
- . 1/3 cup (75ml) milk (1% fat or more)
- . 3/4 cup (100g) confectioner's (icing) sugar coating
- . Pre-heat oven at 350F/180C/Gas4. Position rack in the center of the oven.
- . MELT CHOCOLATE: Chop the chocolate into small chunks and place them into a small-medium bowl on top of a pot with a little quantity of simmering water. This will melt the chocolate slowly. Give it a light stir once and a while. It will take about 10 minutes for it to melt to a smooth consistency. Set the chocolate aside to cool properly.
- . DRY MIX: In a medium bowl, sift together the dry ingredients: flour, cocoa, baking powder and salt. Set aside.
- . SOFT MIX: In a large bowl, with an electric mixer, beat the softened butter and brown sugar until fluffy. Now, add the eggs and the vanilla. Beat until well combined. Afterwards, add the cooled chocolate.
- . COMBINING MIXES: Again with the electric mixer on low speed, add a small portion of the prepared dry mix and combine well. Afterwards, do the same by adding a small quantity of the milk. Keep repeating this alternation until both parts are fully used. Refrigerate the dough for about 1 hour.
- . ASSEMBLY and COATINGS: Prepare one cookie sheet at the time. Use a very small #60 size ice-cream scoop OR two teaspoons to drop a tablespoons worth of chocolate batter onto a temporary platter before coating. You can either coat all cookies just in the white icing sugar OR have fun with it and put a colored spring in their step: In 3 small-medium shallow bowls, place 1/4 cup (33g) of the icing sugar into each. Add a few drops of food coloring for at least two color choices until you realize the desired tinted depth. The remaining bowl could hold either shredded coconut or roasted nuts. Place each piece into the bowl and roll around until fully coated and excess shaken off. Place the 24 generously coated balls on the first parchment, pre-lined, baking sheet.
- . BAKE: for 12 minutes and afterwards leave them on the baking sheet for 2 more minutes only. Be careful not to over-bake, because as much as they may not seem ready, they will be. Gently transfer cookies on a metal rack. Meanwhile, prepare the second baking sheet for the final 24 cookies.
- . STORING: Store into an airtight metal container for up to a month. These cookies can also successfully be packaged into their baking parchment paper and slipped into a few freezer plastic bags for up to 3 months. When you take them out of the freezer, they'll thaw quickly at room temperature. Tip: I personally like to slip them into my small oven on extremely low heat for a few minutes.
- . Claudia's Happy baking and flavourful wishes...FOODESSA.com