Ingredients
Equipment
Method
Making and Baking the Cookies
- Whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and kosher salt in a medium bowl.
- Using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar for 2 minutes until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and melted, slightly cooled dark chocolate.
- Gently fold the dry ingredients into the chocolate mixture just until the white flour streaks disappear.
- Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours.
- Preheat oven to 350°F (175°C). Scoop 1.5 tablespoons of dough, roll into a ball, coat first in granulated sugar, then aggressively in powdered sugar.
- Place on parchment-lined baking sheets and bake for 11 to 13 minutes until the dough pushes outward to create cracked seams.
- Cool on the baking sheet for 5 minutes before transferring to a matte metal wire cooling rack to set completely.
Nutrition
Notes
Tip 1: Always double-roll the cookie dough in granulated sugar first to prevent the powdered sugar from melting.
Tip 2: Do not overbake; the centers should look incredibly soft when pulled from the oven to ensure a fudgy texture.
Tip 2: Do not overbake; the centers should look incredibly soft when pulled from the oven to ensure a fudgy texture.