Yield: 2 dozen

prep Time: 20 minutes

BAKE TIME: 12 MINUTES

INGREDIENTS

10 OUNCES (283g) DARK CHOCOLATE, CHOPPED

2 TABLESPOONS (28g) BUTTER

1 CUP (140g) ALL-PURPOSE FLOUR

1 TEASPOON BAKING POWDER

¼ TEASPOON BAKING SODA

½ TEASPOON SALT

1 CUP PACKED (200g) BROWN SUGAR

3 LARGE EGGS

1 TEASPOON SALT

CONFECTIONERS' SUGAR FOR ROLLING (about ½ cup)

DIRECTIONS

Preheat oven to 325°F. Line two baking sheets with parchment paper. Combine chocolate and butter in heatproof bowl and melt together, stirring every 30 seconds. Set aside.

Whisk flour, baking powder, baking soda, and salt together in another bowl. Set aside.

In a large bowl, whisk brown sugar, eggs and vanilla together, then whisk in chocolate mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 5 - 10 minutes before rolling into balls if the dough is sticky.

Place confectioners’ sugar in a shallow dish or bag. Working with about 2 tablespoons dough at a time, roll into 1-¼” balls. Drop dough into sugar and roll to coat.

Evenly space dough balls on prepared sheets, 12 per sheet.

Bake cookies until puffed and cracked and edges have begun to set but centers are still soft, about 12 minutes. Let cool completely on baking sheets before removing.