recipe origin: from Williams-Sonoma's Essentials of Baking
6 tablespoons unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup Dutch process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup confectioners sugar
Cook, stirring occasionally, just until they are melted and the mixture is smooth.
Pour the chocolate mixture into a large bowl and allow to cool slightly. Stir in the granulated sugar until evenly moistened.
Add the egg and vanilla. Beat until light and fluffy.
Cover and refrigerate until firm, about 1 hour.
Preheat an oven to 375°F and line two cookie sheets with parchment paper.
Remove the cookie dough from the refrigerator.
Shape the dough into ¾-inch balls.
then roll in the confectioners’ sugar to coat completely. Place the balls about 1 ½ inches apart on the prepared pans.
Bake the cookies until puffed and cracked on top, about 10 - 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Allow to cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies.