Follow these steps for perfect results
unsweetened chocolate
squares
butter
unsalted
sugar
granulated
vanilla
extract
eggs
large
flour
all-purpose
baking powder
chocolate chips
icing sugar
for rolling
Melt chocolate and butter in a double boiler or microwave, being careful not to boil.
Stir in sugar and let the mixture cool slightly.
Add vanilla extract and beat well to combine.
Incorporate eggs one at a time, beating thoroughly after each addition.
Combine flour and baking powder in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Cover the dough and refrigerate for at least one hour to allow it to firm up.
Preheat oven to 350°F (175°C).
Shape dough into 1-inch balls.
Roll each ball in icing sugar to coat.
Place cookies on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert advice for the best results
For a richer flavor, use high-quality chocolate.
Do not overbake the cookies to keep them soft.
Add a pinch of salt to enhance the sweetness.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Serve on a decorative plate or in a cookie jar.
Serve with a glass of cold milk.
Pair with coffee or tea.
Enjoy warm or at room temperature.
Complements the rich chocolate flavor.
Enhances the mocha profile.
Discover the story behind this recipe
A classic American dessert
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