How to make it

  • 1. 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.
  • 2. Pour the chocolate mixture into a large bowl and allow to cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
  • 3. Sift together the flour, cocoa, baking soda and salt. Gradually add to the chocolate, sugar and egg mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
  • 4. Preheat an oven to 375°F and line two cookie sheets with parchment paper.
  • 5. Remove the cookie dough from the refrigerator. Shape the dough into ¾-inch balls and roll in the confectioners’ sugar to coat completely. Place the balls about 1 ½ inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 10 - 12 minutes. They may appear underdone in the center but will turn crisp as they cool.
  • 6. Allow to cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies.
Melt Butter and Chocolate   Close
Light & Fluffy   Close
Add Flour   Close
All Mixed   Close
Roll Into Balls   Close
Roll In Powdered Sugar   Close
Ingredients Needed   Close
Place on Cookie Sheet   Close
Cool On Rack   Close

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  • annieamie 6 years ago
    What a great recipe! I'm so thankful that you shared this here. Thank you for taking the time to post your recipe!
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  • jeffsgirl 6 years ago
    These look So good. I love unsweetened chocolate in baking recipes. Thanks for the post. These are on my "cookies to bake list" most definatley!
    Was this review helpful? Yes Flag

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