- . > (American /Metric measures) <
- . 1 cup (180g) bittersweet (65-70%) chocolate
- . > Soft mix:
- . 1/2 cup (125ml) unsalted butter, softened
- . 1-1/2 cups (330g) brown sugar, packed
- . 2 xLarge eggs, room temp.
- . 1 tsp. (5ml) pure Vanilla extract
- . 1/3 cup (80ml) milk (1% fat or more) room temp.
- . > Dry mix:
- . 1-1/4 cups (190g) All-Purpose flour
- . 1/2 cup (50g) Dutch process cocoa powder
- . 2 tsps. (10ml) baking powder
- . 1/4 tsp. (1ml) sea salt
- . > Coating:
- . approx. 3/4 cup (100g) confectioner's (icing) sugar
- . Pre-heat oven at 350F/180C/Gas4. Position rack in the center of the oven. Line 2 large baking pans with parchment paper.
- . 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.
- . Soft mix: In a large bowl, with an electric mixer, beat the butter and sugar until fluffy. Add the eggs and the vanilla. Beat until well combined. Afterwards, beat in the cooled chocolate.
- . Dry mix: In a medium bowl, sift together the dry ingredients: flour, cocoa, baking powder and salt. Set aside.
- . 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 a minimum of 2 hours...overnight is best.
- . Assembly: Use a mini (#60) size melon ball scoop OR teaspoons to drop a heaping tablespoon worth of chocolate batter onto a temporary platter (dusted with icing sugar) before coating them completely.
- . Coating: Prepare one cookie sheet at the time. Fill a medium, shallow bowl with icing sugar. Place each piece into the bowl and roll around until fully coated with the excess shaken off. Place the 20 generously coated balls on the baking pan.
- . 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 pan for the final 20 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.
- . Happy baking from Claudia's kitchen...FOODESSA.com