Recipe by margaret.eastman
This one appeared in the Penzey's Spices catalog a couple of years ago. I tried it on a whim and everyone loved it - nice, soft, brownie-like, bite-sized cookies. They also look nice on a cookie plate. Prep time includes time to chill dough.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons butter
- 6 tablespoons cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 extra-large eggs
- 1 cup finely chopped nuts (optional)
- 1⁄2 cup powdered sugar (for rolling cookies in)
Directions See How It's Made
- Sift flour, baking powder, and salt, set aside.
- In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend until smooth.
- Remove pan from heat, stir in sugar until combined (mixture will be dark brown at this point).
- Transfer to mixing bowl, add vanilla, then eggs one at a time, stirring well after each addition.
- Add flour mixture, then nuts if desired, mix well.
- Cover dough, chill (at least 2 hours in refrigerator). Dough will still be sticky.
- Preheat oven to 400 degrees.
- Roll dough into 3/4 inch balls, roll each ball in powdered sugar.
- Place onto greased cookie sheet, 2 inches apart.
- Bake at 400 degrees for 8 minutes, let cool a minute before removing from pan. Store in airtight container.
- Texture should be soft and chewy, cook a minute longer if you would prefer a crispier cookie (make sure bottoms do not burn).