Hello, Gorgeous! Â Aren’t these cookies pretty???
I used to make these cookies for the holidays, but I haven’t made them in several years. Â I was telling my boyfriend about them and he said “why haven’t you made them for me yet??” Â And then when I was getting my Christmas baking supplies ready, he reminded me again how he wanted to try these. Â So this year, I made them again. Â I got the recipe from an old Martha Stewart magazine I have. Â I am not a Martha fan by any means, but I love baking cookies, and I have a Holiday cookie magazine of hers that has some pretty awesome cookie recipes in it. Â This is one of them.
To make these, you will need:
- 8 ounces bittersweet chocolate
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) butter, room temperature
- 1 1/3 cups light-brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- Granulated sugar and Confectioners’ sugar, for rolling
- Preheat oven to 350 degrees. Chop chocolate into small bits, and melt over medium heat in a heatproof bowl or in the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt in a medium bowl.
- Cream butter and light-brown sugar in the bowl of a mixer until light and fluffy, about 3 minutes. Add eggs and vanilla, and beat until well combined. Add cooled melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide dough into quarters, wrap with plastic, and chill in the refrigerator until firm, about 2 hours. Â I usually make the dough a day ahead and leave them in the fridge overnight.
- Using your hands, roll a small scoop of dough into a ball and roll in granulated sugar, and then confectioners’ sugar to coat heavily and completely. (You may just want to cut the dough into small squares first, so you don’t have to handle them very much. Â The chocolate melts in your hands VERY quickly and these become messy). Â Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until cookies have flattened and sugar splits, 11 to 13 minutes.
- Slide parchment onto wire rack to let cookies cool completely.
As always, these were a huge hit for Christmas! Â And these cookies are SO delicious! Â And did I mention how pretty and festive they look?