Prep 15 mins
Cook 15 mins
Crisp on the outside with a soft centre. Anyone who loves rich, dark chocolate will love these cookies. They are a bit fussy, but well worth the effort. This does not include the chilling time
- 6 ounces dark chocolate (175 g)
- 4 tablespoons butter
- 1 1⁄3 cups flour
- 1⁄2 teaspoon baking powder
- 2 eggs, room temperature
- 1 cup white sugar
- 1 teaspoon vanilla
- icing sugar
- Chop chocolate into small pieces. Combine chocolate and butter in a double boiler. (chocolate should not touch boiling water) Bring water to a boil, then turn off element. Stir until creamy and smooth.
- In a medium bowl, beat the eggs and sugar on medium until pale and creamy. Reduce the speed and gently add the warm chocolate, a little bit at a time. Add the vanilla extract. Sift the flour and baking powder together and add to the base ingredients. Blend to mix.
- Cover the mixture and chill for at least one hour or up to 2 days. When ready to bake, line baking sheet with parchment paper.
- Preheat oven to 350°F.
- Shape the dough into 1-1/2-inch balls. Coat the cookies with icing sugar, tossing to coat. Place the cookies on the prepared pans. Press down gently with hands to flatten. The cookies will spread very little during baking.
- Bake 12 - 15 minutes for soft centres and crisp edges. Rest for 5 minutes on the sheets before removing to rack to finish cooling.