Crispy on the outside, with an artfully crackled coating of powdered sugar, and sinfully fudgy on the inside, these chocolate cookies are almost more like individual brownies than they are like cookies! For a cookout yesterday I brought a big batch and they disappeared with alarming speed. For you serious chocolate lovers out there, this recipe inspired by the Williams Sonoma recipe of a similar name are perfect with a glass of ice-cold milk!
4 ounces unsweetened chocolate
¼ cup unsalted butter
1½ cups all-purpose flour
½ cup unsweetened cocoa
2 teaspoons baking powder
½ teaspoon salt
2 cups granulated sugar
1 tablespoon vanilla extract
1½ cups semisweet chocolate chips (optional)
½ cup powdered sugar
Place the unsweetened chocolate and the butter in a heat-resistant mixing bowl or the top of a double boiler set over simmering water. Allow the chocolate and butter to melt, stirring often. Remove from over the water and allow the mixture to cool slightly. Meanwhile, in a large mixing bowl, whisk together the flour, unsweetened cocoa, baking powder, and the salt. Next, in the bowl of an electric mixer, combine the eggs, sugar, and the vanilla extract. Beat on medium speed until the mixture has thickened and lightened in color, about three minutes. Reduce the mixer speed to low and drizzle in the slightly cooled melted chocolate. Add the dry ingredients and the chocolate chips and stir until just incorporated. Cover the dough with plastic wrap and refrigerate until firm, about 2 hours.
When the dough has chilled, preheat the oven to 325° F. Scoop the cookies and roll each rounded tablespoon of dough, about the size of a walnut, in the powdered sugar. Place about 3-inches apart on baking sheets lined with parchment paper. Bake until the cookies are puffed and appear relatively solid, about 15 minutes. Allow the cookies to cool on the baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Variation: Instead of chocolate chips, substitute chopped walnuts or pecans, or go half-and-half chocolate chips and nuts for an even more brownie-like cookie!