These cookies are so chocolatey and wrinkly/crinkly and lovely, the minute I saw them on The pioneer woman I knew I had to make these for my kids and they turned out a-ma-zing the only thing I changed was the size I turned them into mini cookies as I love everything mini, they looked so pretty all dusted with icing sugar. I sent quite a few packs here and there and everywhere and all my friends loved them. My home smelt divine and I felt blessed 🙂
2ounces, bittersweet baking chocolate
2 sticks softened butter
2 cups sugar
3 whole large eggs
1 tablespoon vanilla extract
2 1/4 cups flour
1/4 cup Cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar, for dusting
Preheat the oven to a 180 degree centigrade.
Melt the chocolate in the microwave, stir and let it cool completely. Mix the butter and sugar until totally combined now with the mixer on low speed add your cooled chocolate scrape the bowl and mix again add in the eggs one at a time scraping after each addition then add in the vanilla extract and mix throughly and scrape the bowl once more.
In another bowl combine the flour, cocoa powder, baking powder and salt together, then add it in the butter mixture in small quantities with the mixer on low, scrape the bowl once and mix well to combine everything well.
Scoop dough out, a slightly heaping 1/2 teaspoon at time and drop onto wax paper, shape each into a ball align on baking mat or parchment paper, spacing them 1-inch apart. Bake for 8-9 minutes until poufy and set.Remove from oven and cool on baking sheet for several minutes before transferring to a wire rack to cool completely. Once cool, sprinkle generously with powdered sugar.
A Ree Drummond recipe.