Recipe by Dr.JenLeddy
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Top Review by lwhughes
I've been making these cookies for a few years. People love them, so I thought it was long overdue to post a review. The cookies are the perfect combination of deep chocolate flavor, dense chewiness and slightly crunchy shell. I make them with Hershey's special dark cocoa. No chips needed! And always, always, buy a fresh can of baking powder. Don't ask me how I know--chocolate hockey pucks... 'Nuf said. You can also experiment with the temperature of the dough. Straight out of the freezer the cookies bake up small. I think they're better warmed up just a bit, say to refrigerator temp. At room temp the dough will spread more like a regular cookie, if that's what you want. And like one of the other reviewers said, a heavy coat of powdered sugar gives the crackle nice definition. Enjoy!!
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1⁄2 cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large eggs, beaten lightly
- 1 teaspoon vanilla
- 4 tablespoons confectioners' sugar, plus additional for dusting hands
Directions See How It's Made
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small – gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.