Moist and dense but maybe skirting a little close to the overly sweet side. Excellent to satisfy a chocolate craving however.
125g 70% dark chocolate
4 table spoon unsalted butter
1 1/2 cup flour
1/2 cup cocoa powder
2 tea spoon baking powder
1/4 tea spoon salt
2 cups sugar
1 tsp vanilla extract
1 1/2 cup mini semi-sweet chocolate chips
1/2 cup icing sugar
1. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
2. In a double boiler, melt the 70% chocolate and butter. Stir to combine.
3. Meanwhile, combine the eggs, sugar and vanilla extract in the bowl of a mixer.
4. Beat the eggs until light and thick.
5. Your chocolate should be melted now. Take off the heat to cool for a minute.
6. Once the chocolate is no longer scalding, pour it into the eggs with the mixer running on low.
7. Add the dry ingredients and stir until just combined.
8. Stir in the mini chocolate chips.
Then stick the whole bowl in the fridge for 2 hours.
9. Once your dough has chilled, pre-heat the oven to 325F. Line a cookie sheet with parchment paper.
Spoon out dough and roll between your palms (aim for roughly golf ball sized). Put the powdered sugar in a shallow bowl and Roll in powdered sugar and roll the dough in it. Roll between your palms again to remove the excess.
10. Bake for 13-14 minutes. They will be very soft and look a bit underdone, this is normal.
Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack. This should be just about enough time to prepare the next batch.
11. Keep in an airtight box (they dry fast). Yields about 30 cookies.