By: Skyler Russell
2 1/2 cups all purpose-flour, spooned into measuring cup and leveled off with a knife
2 tablespoons baking powder
1/2 teaspoon salt
5 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into 1/2 inch pieces
1 teaspoon instant coffee or expresso powder (optional)
4 large eggs
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons extract vanilla
1 cup confectioners’ sugar
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Combine the chocolate and butter in a bowl and microwave for 20 seconds and stir until almost melted. Add expresso powder and stir until completely melted and smooth.
In a large bowl combine the eggs with granulated sugar, brown sugar, and vanilla extract.
Whisk to combine.
Add the melted chocolate mixture.
Whisk until evenly combined.
Add flour mixture.
Whisk until evenly combined, cover bowl with plastic wrap and chill until firm enough to roll (maybe 2 hours).
Preheat oven to 350F. Roll the chilled dough into balls, then roll each ball in confectioners sugar. Arrange 12 balls evenly on the baking sheet, put remaining dough in refrigerator.
Bake for 9-12 minutes.