1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups packed light brown sugar
2 large eggs
1 tsp. vanilla
1 tsp. vanilla
1 1/4 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/2 cup Dutch process cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/2 cup powdered sugar
Melt chocolate. Set aside to cool. In mixer bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla and combine well. In a medium bowl, sift or stir together flour, cocoa, baking powder, and salt. Add melted chocolate to mixer bowl, and then flour mixture alternately with milk. Mix on low speed until just combined. Shape dough into a flattened disk and wrap with plastic wrap. If it is sticky and hard to handle, first chill dough in the bowl for about 10 minutes. Chill wrapped dough in refrigerator until firm, about 2 hours or overnight. Line baking sheets with parchment paper. Shape dough into 1 inch balls, using heaping teaspoon of dough for each. Roll each ball first in granulated sugar for a light layer, then in powdered sugar for an heavy layer until completely coated. If any dough is visible, roll again. The granulated sugar helps keep the dough from bleeding through the powdered sugar.Place cookies on prepared baking sheets, 2 inches apart. Bake at 350 degrees until flat and the sugar coating splits, 12 to 15 minutes, rotating halfway through. Transfer to wire rack and let cool completely.
These look so interesting, and taste good too.
Melt chocolate. Set aside to cool. In mixer bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla and combine well. In a medium bowl, sift or stir together flour, cocoa, baking powder, and salt. Add melted chocolate to mixer bowl, and then flour mixture alternately with milk. Mix on low speed until just combined. Shape dough into a flattened disk and wrap with plastic wrap. If it is sticky and hard to handle, first chill dough in the bowl for about 10 minutes. Chill wrapped dough in refrigerator until firm, about 2 hours or overnight. Line baking sheets with parchment paper. Shape dough into 1 inch balls, using heaping teaspoon of dough for each. Roll each ball first in granulated sugar for a light layer, then in powdered sugar for an heavy layer until completely coated. If any dough is visible, roll again. The granulated sugar helps keep the dough from bleeding through the powdered sugar.Place cookies on prepared baking sheets, 2 inches apart. Bake at 350 degrees until flat and the sugar coating splits, 12 to 15 minutes, rotating halfway through. Transfer to wire rack and let cool completely.
These look so interesting, and taste good too.
No comments:
Post a Comment