Dark fudgy chocolate on the inside with a melt-in-your mouth sugary coating on the outside makes these cookies irresistible and addictive.
5 oz. bittersweet chocolate (60%)
1 oz. unsweetened chocolate
4 oz. (4 Tbs.) unsalted butter
1/3 cup granulated sugar
2 large eggs
2 Tbs. liqueur, such as Kaluha or amaretto
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup confectioners’ sugar
In small saucepan over very low heat, melt both chocolates with the butter, stirring until smooth. Let cool.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl using an electric mixer, beat the granulated sugar and eggs until pale and light, about 2 minutes. Beat in the cooled chocolate, liqueur, and vanilla.
Reduce the mixer speed to low and beat in the flour mixture until blended. Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a shallow bowl. Roll the dough into 1 1/2 inch balls, then generously coat with the sugar. Place the balls, about 2 inches apart, on prepared baking sheets. Bake until just set, 12 to 15 minutes. Let cool on a rack.
Keywords: chocolate cookie, cookie recipe, dessert,