Just Baked

March 22, 2010

Chocolate Chocolate-Chip Butter Ball


Sometimes, you want a chocolaty cookie, but not one that's super-sweet. For those times, this is the perfect cookie.

These round little cookies, full of semi-sweet chocolate bits and unsweetened cocoa and dusted with powdered sugar, are perfect to have with a dainty cup of afternoon tea. Careful though! That powdered sugar seems to have a way of getting everywhere you least expect it to... That's probably why I never saw these in my gram's cookie jar. She never could abide crumbs of anything sitting on the counter for more than a few seconds.


Anyway, beware of the powdered sugar.



INGREDIENTS
2 sticks unsalted butter
2/3 cup firmly packed dark brown sugar
1 TSP vanilla
1 egg
2 cups flour
1/8 TSP salt
1/2 cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream the butter.


Mix in sugar, vanilla and egg.



In a separate bowl combine flour, salt and cocoa powder. Mix.



Slowly add the flour mixture to the butter mix. I added it in a couple of batches, to prevent cocoa from flying everywhere.



Stir in the chocolate chips.


Moisten hands with cool water.

Roll small (2") balls of dough and place them on a lightly greased cookie sheet.


Bake for 15-20 minutes. I went for 17 and it worked out well- much longer and the cookies turned out too dry and hard.

Remove to a cookie rack and let cool.

Dust with powdered sugar.


The recipe yields about 40 cookies, depending how big you roll the balls.

1 comments:

grace said...

i would gladly spatter my kitchen with powdered sugar for some of these--tis a small price to pay. :)

Post a Comment

 
Creative Commons License
Honey Never Spoils by Temma Hankin is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.