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Prep Time: 2 Minutes Cook Time: 60 Minutes |
Ready In: 62 Minutes Servings: 4 |
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This one appeared in the Penzey's Spices catalog a couple of years ago. I tried it on a whim and everyone loved it - nice, soft, brownie-like, bite-sized cookies. They also look nice on a cookie plate. Prep time includes time to chill dough. Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
5 tablespoons butter |
6 tablespoons cocoa powder |
1 cup sugar |
1 teaspoon vanilla extract |
2 extra-large eggs |
1 cup finely chopped nuts (optional) |
1/2 cup powdered sugar (for rolling cookies in) |
Directions:
1. Sift flour, baking powder, and salt, set aside.
2. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend until smooth.
3. Remove pan from heat, stir in sugar until combined (mixture will be dark brown at this point).
4. Transfer to mixing bowl, add vanilla, then eggs one at a time, stirring well after each addition.
5. Add flour mixture, then nuts if desired, mix well.
6. Cover dough, chill (at least 2 hours in refrigerator). Dough will still be sticky.
7. Preheat oven to 400 degrees.
8. Roll dough into 3/4 inch balls, roll each ball in powdered sugar.
9. Place onto greased cookie sheet, 2 inches apart.
10. Bake at 400 degrees for 8 minutes, let cool a minute before removing from pan. Store in airtight container.
11. Texture should be soft and chewy, cook a minute longer if you would prefer a crispier cookie (make sure bottoms do not burn).
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