- 8 oz bittersweet chocolate, coarsely chopped
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 1/3 cups firmly packed golden brown sugar
- 2 large eggs
- 1 tsp pure vanilla
- 1/3 cup milk
- 1 cup powdered sugar, plus more for rolling
Melt chocolate in a heat-proof bowl, or top of a double boiler, over a pan of simmering water. Set aside to cool. Into a small bowl, sift together flour, cocoa, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar until light and fluffy, 3-4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until just combined. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. On a surface dusted with powdered sugar, use your hands to roll each portion of dough into a log 16″ in length and about 1″ in diameter. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1″ pieces, and toss pieces in powdered sugar, a few at a time.
Using your hands, roll pieces into balls. If any of cocoa-colored dough is visible, roll dough in powdered sugar again to coat completely. Place cookies on prepared baking sheets 2″ apart. Bake until cookies have flattened and sugar splits, 12-15 minutes.
Transfer to a wire rack, and let cool completely. Store in an airtight container for up to 1 week.
From Martha Stewart