I wanted something chocolaty.
That's not too much to ask for, right?
Well, you know what they say:
In a small saucepan over low heat, I stirred together chocolate and butter. Once the mixture was smooth, I poured the mixture into my mixing bowl.
Finally I added the flour, cocoa, baking soda and salt in 3 additions.
The batter was chilled for at least an hour, or until it had solidified. I used my ice-cream scoop to dish the cookies and rolled them into balls.
And since I used Valrhona chocolate (70%), the icing sugar balanced the bitterness of the chocolate.
Crisp Chocolate Bites (Makes 18 medium cookies)
Adapted from Williams-Sonoma
6 Tbs. (3/4 stick / 85.05g)) unsalted butter, cut into pieces
2 oz. (60g) unsweetened chocolate, chopped - I used Valrhona 70%
1 cup (225g) granulated sugar - I reduced this by 25%
1 tsp. vanilla extract
3/4 cup (93.75g) plain flour
1/4 cup (88.5g) unsweetened Dutch process cocoa powder - I used Valrhona
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (62.5g) icing sugar
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.
Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
Over a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
Preheat an oven to 375°F (190.55°C). Lightly grease 2 baking sheets or line with parchment paper.
Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch balls and roll in the confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies.
This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.