A brief description of these cookies – they are darn good! They are chewy on the inside and crisp on the outside. Beware, they disappear fast. At least that’s the case in our cookie monster filled family.
On another note, I am feeling darn good too, because Azerbaijan won first place in Europe’s most popular song contest – Eurovision! For the first time! This is big for Azerbaijan. It means that Europe is coming to Baku for next year’s Eurovision. Hooray!
Barely adapted from “Luscious Chocolate Desserts” by Lori Longbotham
Makes about 20 (According to the original recipe, the yield is about 4 dozen cookies, but I was only able to get 20 cookies).
5 ounces (140 g) bittersweet or semisweet chocolate, chopped
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick / 4 oz / 115 g) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 + 1/2 teaspoons pure vanilla extract
1/2 cup confectioners’ sugar
Melt the chocolate in a heatproof bowl set over a saucepan of about 1 + 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and set aside.
Whisk together the flour, baking soda, and salt in a small bowl. Beat the butter with an electric mixer on medium speed in a large bowl until light and fluffy. Add the granulated and brown sugars and beat until smooth. Add the melted chocolate and beat until well blended. Add the egg and vanilla and beat until well blended. Reduce the speed to low and add the flour mixture in 3 batches, beating just until well blended after each addition. Transfer the dough to a small bowl, cover, and refrigerate until firm, at least 2 hours, or as long as overnight.
Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 375F (190C). Butter 2 large baking sheets.
Place the confectioners’ sugar in a small bowl. Shape the dough into 1-inch (2.5 cm) balls, roll in the confectioners’ sugar to coat thoroughly and heavily, and place 2 inches (5 cm) apart on the prepared baking sheets. Bake for 8 minutes, or until the tops spring back when lightly touched. Do not overbake.
Cool the cookies on the baking sheets on wire racks for 2 minutes, transfer to the racks to cool completely. (The cookies can be stored in layers separated by wax paper in an airtight container at room temperature for several days.)