Total Time
47mins
Prep 35 mins
Cook 12 mins

moist, chewy chocolate cookies that looks as good as it tastes

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water.
  3. Set aside to cool.
  4. Into a small bowl, sift together flour, cocoa, baking powder, and salt.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes.
  6. Add eggs and vanilla, and beat until well combined.
  7. Add melted chocolate.
  8. Add dry ingredients alternately with milk.
  9. Mix on low speed until just combined.
  10. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
  11. On a surface dusted with confectioners' sugar, use your hands to roll each portion of dough into a log 16-inches in length and about 1 inch in diameter.
  12. Wrap logs in plastic wrap, and transfer to a baking sheet.
  13. Chill for 30 minutes.
  14. Cut each log into 1-inch pieces, and toss pieces in confectioners’ sugar, a few at a time.
  15. Using your hands, roll the pieces into balls.
  16. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
  17. Place cookies on parchment-lined baking sheets 2-inches apart.
  18. Bake until cookies have flattened and sugar splits, 12-15 minutes.
  19. Transfer to a wire rack, and let cool completely.
Most Helpful

A definate for a chocolate lover! I did shorten the steps and time by refrigerating the dough for 2 hours then dropping a spoonful of dough into the confectioner's sugar, coating the dough and then rolling it into a ball to place on the cookie sheet. They turned out great. This was faster than making four logs to cut, dip and roll.

Perri's Mom August 16, 2003