Crisp Chocolate Bites
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Prep Time: 35 minutes
Cook Time: 15 minutes
Rich and velvety, cocoa powder is made by removing nearly all of the cocoa butter from chocolate liquor and then grinding it to an unsweetened powder. Do not confuse cocoa powder with sweetened cocoa mixes. Dutch process, or alkalized, cocoa is treated with an alkali to make it less sharp in flavor than nonalkalized cocoa powder. Either will work in this recipe.
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- 6 Tbs. (3/4 stick) unsalted butter, cut into pieces
- 2 oz. unsweetened chocolate, chopped
- 1 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened Dutch process cocoa
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup confectioners’ sugar
Directions:In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.
Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
Over a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
Preheat an oven to 375°F. Lightly grease 2 baking sheets or line with parchment paper.
Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch balls and roll in the confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies.
Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002).