Ingredients
Scale
- 8 ounces bittersweet chocolate, melted and cooled
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cups light-brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 cup confectioners’ sugar, plus more for rolling
Instructions
- Heat oven to 350 degrees.
- Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool.
- Sift together flour, cocoa, baking powder, and salt.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate.
- With mixer on low-speed, alternate adding dry ingredients and milk until just combined.
- Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
- On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking.
- Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.
- Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
- Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to minutes.
- Transfer from oven to a wire rack to let cool completely.
- Store in an airtight container for up to 1 week.
Notes
Recipe Credit: Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)