by Margot Russell
8 oz. bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
2 tsp baking powder
1/4 tsp coarse salt
1/2 cup (1 stick) unsalted butter, room temp.
1 1/2 cups packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners sugar
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder and salt in a bowl.
- With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy—2-3 minutes. Mix in eggs and vanilla, then the melted chocolate. Reduce speed to low and mix in flour mixture in two batches, alternating with milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm—about 2 hours.
- Preheat oven to 350 degrees F. Divide each piece into 16 1-inch balls, then roll them in granulated sugar to coat, then in confectioners sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let sheets cool on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Makes about 5 dozen cookies.
Margot Russell lives with her husband and three sons in Centennial. Besides baking, she is an avid runner and works for the Toronto Public Library.