6 oz. semisweet chocolate, chopped
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, at room temperature
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup confectioners' sugar
1. Preheat oven to 325 degrees F/160 degrees C.
2. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and salt.
3. Beat the eggs and sugar with an electric mixer until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1 1/2 hours or even up to 2 days.
4. Place confectioners' sugar in a small bowl. Shape the cookie dough into 1 1/2-inch balls and roll in the sugar. Place balls on baking sheets lined with parchment paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centers and set edges. Let cool on the baking sheets for 5 minutes and then place on a wire rack to cool.
Makes 20 cookies.
Date: June 10, 2007