Adapted from Ready for Dessert by David Lebovitz. For a cherry version, we posted another adaptation previously here. We will often freeze the chocolate dough balls after they’ve been coated with the regular sugar, and when ready to use, thaw for about 30 minutes, coat in confectioners sugar and bake. The dough can be refrigerated for up to 5 days or frozen for up to 1 month. These chocolate cookies are best eaten while still warm (aren’t most cookies) or at least the same day.
Ingredients:
- 3/4 cup (100g) all-purpose Flour
- 1/2 teaspoon (3g) Baking Powder
- 1/4 teaspoon (1g) Kosher or Sea Salt
- 8 ounces (225g) Dark Chocolate, chopped
- 3 Tablespoons (45g) unsalted Butter
- 2 Tablespoons Bourbon
- 2 large Eggs, room temp.
- 1/3 cup (65g) Sugar (+ extra for coating cookies)
- Confectioners Sugar (for coating cookies)
Instructions:
- In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
- Combine the dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
- Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
- Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).
- Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
- Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
- Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.
