4 oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups unbleached flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar (do not use turbinado)
1 teaspoon pure vanilla extract
1 1/2 cups miniature semi-sweet chocolate chips
1/2 powdered sugar
as always, i believe that using organic where possible is the best choice and the highest quality chocolate produces the best flavor as well, but feel free to use whatever tickles your fancy.
place the chocolate and butter in the top of a double boiler over barely simmering water. if you do not have a double boiler, it is pretty easy to rig something up by placing a metal mixing bowl in the top of a large pot, just make sure that water does not touch the bottom of the bowl that the chocolate is in. if the water gets in the chocolate, it is not pretty so beware. once the chocolate is smooth and creamy, remove it from the heat and set it aside to cool slightly. in a bowl, mix together flour, cocoa powder, baking powder and salt. in another large bowl combine eggs, sugar and vanilla. with a hand mixer, beat on medium speed for three minutes until the mixture is light in color and thickens. beat in the melted chocolate on low until blended. add the dry ingredients and mix until well combined. mix in the chocolate chips with a spatula.
cover the bowl with plastic wrap and chill for 2 hours or until it is firm enough to roll into balls.
place rack in the center of oven. preheat oven to 325. create 1 1/2 inch balls of dough by rolling between your palms. then lightly cover by rolling in confectioner's (powdered) sugar. place on baking sheet 3 inches apart. i was only able to get about 8 cookies on each sheet and it made about 3 dozen so it took a while to bake them all. also i only put one cookie sheet in the oven at a time per the directions in the cook book from which i took this recipe.
bake the cookies for 13-17 minutes until the tops are puffed and crinkled and feel firm when lightly touched. let cool on sheet for 5 minutes ands then transfer to a wire rack to continue cooling. store in an airtight container for up to 3 days.
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