Sink your teeth into these fudgy, rich and chocolaty decadence that will surely satisfy your chocolate cravings. An excellent Christmas present!
Course: Dessert, Snack
Author: Pam from PinoyBites
1cupunsweetened cocoa powderI used Rodelle’s organic baking cocoa
½cup1 stick unsalted butter, melted and cooled
2cupsall purpose flour
¾cupicing sugarfor rolling
In the bowl of an electric mixer, mix (using the paddle attachment) together cocoa powder, sugar and melted butter. Add in the eggs, one at a time, then add vanilla.
Combine flour, baking powder and salt in a separate bowl and mix . Then, stir into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350F. Line a cookie sheet with parchment or silicone mat. Scoop some dough (about 2 tablespoons) and roll into a ball, using the palms of your hands. Evenly coat with icing sugar and place on a cookie sheet, spreading at least 2 inches apart.
Bake for 10 minutes. Do not over bake. Leave on the cookie sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Transfer to an airtight container and enjoy for a few days.
*DO NOT OVERBAKE THESE COOKIES. They may still seem soft, but the carryover cooking after you take it out of the oven will turn them into perfectly fudgy cookies. **For best results, use good quality cocoa powder. They make a huge difference.