Several years ago I was attending a meeting and the chair person graisiously brought these cookies for everyone. I took one bite and immediately asked for the recipe. Thankfully she is our friend and former owner of the Freeman and is always willing to share recipes. We made it many times at the inn for tea but over the years with trying new things all the time, I had forgotten about this “lovely”.
We made it last week for the first time in years and a special guest enjoyed it as much as we, and asked us for the recipe. Our official taste tester, Victoria (Espi’s daughter) also agreed that this cookie is extra special.
- 4 squares (1 oz each) good quality unsweetened chocolate
- 2 cups good quality semi-sweet chocolate chips, divided
- ⅓ cup butter
- 1 cup sugar
- 3 eggs
- 1½ teaspoon vanilla
- ½ cup flour
- 2 Tablespoons baking cocoa
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- Confectionary sugar
- Melt unsweetened chocolate, 1 cup chocolate chips and butter in a saucepan and let cool. Beat sugar and eggs for 2 minutes in a mixing bowl. Beat in the vanilla and chocolate mixture. In a separate bowl combine flour, cocoa, baking powder and salt. Beat flour mixture into the chocolate. Stir in remaining chocolate chips. Cover and chill for 3 hours or up to a week. With lightly floured hands, roll into 1 inch balls and bake on ungreased cookie sheet at 350 for 10 minutes, or until lightly puffed. Do not over bake. Cool and dust with confectionary sugar.
- Variations can include 1 teaspoon rum flavoring, or almond or hazelnut extract.
Enjoy- Chocolate makes everything better.