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Prep Time: 180 Minutes Cook Time: 12 Minutes |
Ready In: 192 Minutes Servings: 8 |
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These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill. Ingredients:
1 (12 ounce) bag chocolate chips |
1/2 cup butter |
2/3 cup sugar |
3 eggs |
2 teaspoons vanilla |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 2/3 cups flour |
confectioners' sugar |
Directions:
1. Preheat oven to 325.
2. Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
3. Remove from heat and stir until the chocolate melts and the mixture is smooth.
4. In the bowl of a mixer, beat together the sugar, eggs and vanilla.
5. Stir in the chocolate mixture.
6. Stir in the flour, baking soda and salt.
7. Chill the dough for 2-3 hours or overnight.
8. Pour approximately a cup of confectioners sugar into a shallow bowl.
9. Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
10. Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
11. Leave about 1 1/2 inches between balls.
12. Bake for 10-12 minutes.
13. The cookies will flatten out and the surface will crack.
14. Cool on wire racks.
15. After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.
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