I present to you, dear reader, the first recipe of Cioccolato etc., Chocolate Bites. Simple, yet delicious. These little babies are quite rich, so if you're tempted to eat half a dozen, pour yourself a big glass of milk. What's cookies without milk, anyways?
These cookies are a nice little punch for those moments when you're just craving some chocolatey goodness. They're not too hard and, apart from chilling out in the fridge for an hour, they don't take too long to make.
The amount of cocoa powder in this recipe immediately caught my attention. Look at that flour to cocoa ratio! That's when you know you're going to be making something extra tasty. Has cocoa ever let you down before?
Recipe from Williams Sonoma Baking Book
6 tablespoons unsalted butter, cut into pieces
2 oz (60 g) unsweetened chocolate, chopped
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing sugar to coat
Lightly grease 2 baking sheets or line with parchment paper
In a small saucepan or double boiler, melt the butter and chocolate over low heat, stirring occasionally.
Pour the chocolate mixture into a large bowl and let it cool slightly. Stir in the granulated sugar. Add the egg and vanilla and beat until light and fluffy. You can do it by hand or use a mixer. I used a mixer because it's easier on my wee arms.
Sift the flour, cocoa power, baking soda, and salt onto a sheet of waxed or parchment paper. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
Preheat the oven to 375 degrees (190 Celsius) . Remove the cookie dough from the fridge. Using a teaspoon, scoop the dough and roll in your hands to create a nice, smooth ball. Liberally roll in the icing sugar. When I say liberally, I mean coat that sucker completely. If you can't see any chocolate, you're probably alright. If you think you've put way too much on, you're good to go.
Bake the cookies until they are puffed and cracked, about 10 to 12 minutes. Take them out and leave them on the baking sheet for 2 to 3 minutes then transfer to a wire rack to cool.