1/2 C salted butter
2 squares (or a little more if you want a more chocolate taste) Scharffen Bergen Unsweetened dark chocolate (99%)
2 C all purpose flour
2 C granulated sugar
4 eggs
2 tsp baking powder
Powdered sugar for rolling
In a double boiler melt the butter and chocolate over low heat
(8 to 10 minutes) until smooth and cool. Mix the flour and baking powder thoroughly in a separate bowl and put aside. In a large mixing bowl combine chocolate, eggs and sugar. Slowly add the flour/baking powder mix until it is smooth and creamy. Cover and refrigerate until firm, at least 2 hours.
Heat the over to 325° Shape rounded teaspoons of dough into 1” balls and roll, put the powdered sugar in a bowl and roll the balls in powdered sugar. Place w”apart on greased cookie sheets and bake for 12 - 15 minutes or until firm to the touch. Remove immediately and cool n wax paper.
To keep the chewy texture you can store them in a sealed container before they are completely cool.
2 squares (or a little more if you want a more chocolate taste) Scharffen Bergen Unsweetened dark chocolate (99%)2 C all purpose flour
2 C granulated sugar
4 eggs
2 tsp baking powder
Powdered sugar for rolling
In a double boiler melt the butter and chocolate over low heat
(8 to 10 minutes) until smooth and cool. Mix the flour and baking powder thoroughly in a separate bowl and put aside. In a large mixing bowl combine chocolate, eggs and sugar. Slowly add the flour/baking powder mix until it is smooth and creamy. Cover and refrigerate until firm, at least 2 hours.
Heat the over to 325° Shape rounded teaspoons of dough into 1” balls and roll, put the powdered sugar in a bowl and roll the balls in powdered sugar. Place w”apart on greased cookie sheets and bake for 12 - 15 minutes or until firm to the touch. Remove immediately and cool n wax paper.
To keep the chewy texture you can store them in a sealed container before they are completely cool.
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