Another recipe adapted from Martha Stewart's Christmas Cookies.
My husband swears these are the cookies of his childhood.
We are required to make them at Christmastime - often they
appear wrapped in a tin under the tree
as a special gift for Dad.
8 ounces bittersweet chocolate, finely chopped
1 ¼ cups flour
½ cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
⅓ cup whole milk
1 cup granulated sugar
1 cup powdered sugar
- Preheat oven to 300°.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool.
- Sift together flour, cocoa powder, and salt. Set aside.
- Cream together butter and brown sugar. Mix in eggs and vanilla, and then melted chocolate.
- Mix in flour mixture in 2 batches, alternating with milk.
- Divide dough into 4 equal pieces. Wrap each in plastic and refrigerate until firm, about 2 hours.
- Divide each piece into 32 ( ½ inch) balls. Roll in granulate sugar to coat, then in powdered sugar to coat. Space 1+ inches apart on baking sheets lined with parchment.
- Bake until surfaces crack, about 10-13 minutes. Let cool on sheets on wire racks.
- Cookies can be stored between layers of parchment in airtight containers up to 3 days. Can be frozen.