Ingredients:
1 cup semisweet chocolate, melted and cooled
(I've used Hershey's Semisweet Chocolate Chip)
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1/3 cup milk
1 cup confectioners' sugar
Directions: (Oven or Oven toaster)
1. Heat oven to 350 degrees.
2. Melt semisweet chocolate over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool.
3. Sift together flour, cocoa, baking powder, and salt.
4. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy.
5. Add eggs and vanilla, and beat until well combined.
6. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined.
7. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 3 hours.
8. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking.
9. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.
10. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time.
11. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
12.Place the cookies 2 inches apart on a Silpat-lined baking sheet.
13. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
14. Transfer from oven to a wire rack to let cool completely.
15. Store in an airtight container for up to 1 week.
For oven toaster:
1. Follow instructions nos. 2-12
2. Put aluminum foil on top of the cookies.
3. Bake it for 6mins.
4. Rotate the tray 180 degrees, remove the foil and bake it again for another 3-4mins.
5. Transfer from oven toaster to a wire rack to let it cool completely.
P.S
It will taste even better if you chill it for about 2 hours before eating.
1. Heat oven to 350 degrees.
2. Melt semisweet chocolate over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool.
3. Sift together flour, cocoa, baking powder, and salt.
4. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy.
5. Add eggs and vanilla, and beat until well combined.
6. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined.
7. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 3 hours.
8. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking.
9. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.
10. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time.
11. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
12.Place the cookies 2 inches apart on a Silpat-lined baking sheet.
13. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
14. Transfer from oven to a wire rack to let cool completely.
15. Store in an airtight container for up to 1 week.
For oven toaster:
1. Follow instructions nos. 2-12
2. Put aluminum foil on top of the cookies.
3. Bake it for 6mins.
4. Rotate the tray 180 degrees, remove the foil and bake it again for another 3-4mins.
5. Transfer from oven toaster to a wire rack to let it cool completely.
P.S
It will taste even better if you chill it for about 2 hours before eating.
Enjoy baking and eating!! ^_^
