1 1/4 cups 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, room temperature
1 1/3 cups packed light brown sugar
2 large eggs
1 tsp. vanilla
1/3 cup milk
1 cup powdered sugar
Melt chocolate. Set aside to cool. In a medium bowl, sift together flour, cocoa, baking powder, and salt. In mixer bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla and combine well. Add melted chocolate 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. Chill in refrigerator until firm, about 2 hours. Line baking sheets with parchment paper. Shape dough into 1 inch balls, using heaping teaspoon of dough for each. Roll each ball in powdered sugar until completely coated. If any dough is visible, roll again. 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.
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