Post by chief_cook2 on Nov 5, 2005 17:10:56 GMT -6
This is a soft chocolate cookie that gets its dramatic appearance by rolling cold balls of chocolate dough into confectioners sugar. As the cookie bakes it spreads to reveal the fudge-like chocolate cookie underneath.
These cookies are best made and served the same day.
4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cups (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
In a stainless steel bowl over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least 1 hour.
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets.
Bake cookies for 10 to 15 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not overbake.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.