- 60g unsalted butter
- 225 grams good quality dark cooking chocolate (at least with 70% cocoa)
- 100g granulated white sugar
- 2 large eggs
- 2 tsps (10ml) pure vanilla extract
- 210g plain flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- approximately 100gm extra of sifted icing sugar
- In a double boiler or over a saucepan of simmering water, melt the chocolate and butter in a heatproof bowl. Remove from the heat and set aside.
- With an electric mixer, beat the eggs and sugar until pale and thick. Add the vanilla extract and chocolate mixture and stir to combine.
- In a separate bowl whisk together the flour, salt, and baking powder and stir into the chocolate mixture until just combined. Cover with plastic wrap and refrigerate for a few hours or overnight, until firm.
- Preheat oven to 170°C (325°F) and line baking trays with baking paper or silicon mat.
- Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form balls that’s about 1 inch in diameter (about 2.5cm). A melon baller is perfect for this.
- Place the ball of dough into the bed of icing sugar and roll it around until it is completely coated and no chocolate shows through. Gently tap off excess sugar and place on the baking tray, 5cm apart. If the chocolate mixture is starting to melt or soften too much, then place it back in the fridge to firm up again.
- Bake cookies for about 10 minutes or until the edges are slightly firm but the centers are still soft. Be careful not to overbake.
- Remove from oven and place on a wire rack to cool.
Makes about 36 cookies.