- 4 oz Unsweetened Chocolate
- 2 cups AP Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 cups Granulated Sugar
- 1/2 cup (4oz) Butter
- 2 tsp Vanilla Extract
- 4 Large Eggs
- 1 cup Confectioners' Sugar
Break the Unsweetened chocolate up into small bits to foster even melting (I've used Ghiradelli before, but I think Baker's actually works better for this)
Melt the chocolate over low heat (or in a double boiler) so it does not scorch then set aside to cool.
In a small bowl, whisk Flour, Baking Powder and Salt together and set aside. (You can omit the Baking Powder and Salt by using Self Rising Flour - in the amount of 2 cups plus 1 TB - cause the are already mixed in)
Place Sugar, Butter, Vanilla and the cooled melted Chocolate in the bowl of a stand mixer.
Blend until homogeneous but don't try to "cream" it all together until "light and fluffy" or you will end up with cake instead of a cookie.
Add eggs 1 at a time, mixing well before adding the next one.
Stir in the Flour mixture to form a soft dough.
Cover the dough and chill it for at least 3 hours or it will be uber-sticky and impossible to work with.
Preheat oven to 350 degrees.
Sift powdered sugar into a bowl and begin dropping the dough in by teaspoonfuls.
Coat them well and then roll into balls; placing them on a parchment lined baking sheet.
Bake for 10-12 minutes then cool on a wire rack.
Serve on a festive plate for Santa..... (with a glass of Milk, of course)