6 tbsp. (3/4 stick/3 oz./85g) unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
1 cup granulated sugar
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup confectioners’ sugar
In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.
Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
Over a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
Preheat an oven to 375 degrees F/190 degrees C. Lightly grease 2 baking sheets or line with parchment paper.
Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch balls and roll in the confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely.
Makes about 42 cookies.
Date: March 30, 2009