Crunchy? Check. Chocolate? Check. Easy to make? Check. The only downside to these beauties is the potential for getting powdered sugar on your shirt as you devour them.
These are fabulous with a quick dunk in your tea; my recommended pairing is a cup of Oregon Breakfast (hazelnut orange tea).
Crunchy Cocoa Cookies
- 4 ounces unsweetened baking chocolate
- 1/4 cup butter, chopped into small pieces
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- pinch of salt
- 4 eggs, large
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup powdered sugar
Chop up the unsweetened chocolate and place it and the butter into a double boiler. (If you don't have a double boiler, you can just use a stovetop pan but be very careful not to scorch the chocolate.) Melt, stirring frequently, and set aside to cool.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the eggs, sugar, and vanilla until the mixture is lightened in color and slightly thickened. Add the cooled chocolate and mix until combined. Add the dry mixture, mix on low for 2 minutes. Fold in chocolate chips.
Wrap dough in plastic wrap and chill for at least two hours. The dough should be COLD. Roll into small balls and then coat in powdered sugar. Place on a parchment lined baking sheet about 2-3 inches apart.
Bake at 350F until the edges are slightly firm to the touch, approx 10-12 minutes. The middles will look slightly underdone.
Leave the cookies on the sheet for 2 minutes after removal from the oven, and then carefully transfer to cooling racks before serving.