Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Alkalized cocoa — darker color, smoother flavor for European-style baking
You're reading one of recipes available free. Full library with Gastronome.
Sift flour, baking powder, and salt, set aside. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend until smooth. Remove pan from heat, stir in sugar until combined (mixture will be dark brown at this point). Transfer to mixing bowl, add vanilla, then eggs one at a time, stirring well after each addition. Add flour mixture, then nuts if desired, mix well. Cover dough, chill (at least 2 hours in refrigerator). Dough will still be sticky. Preheat oven to 400 degrees. Roll dough into 3/4 inch balls, roll each ball in powdered sugar. Place onto greased cookie sheet, 2 inches apart. Bake at 400 degrees for 8 minutes, let cool a minute before removing from pan. Store in airtight container. Texture should be soft and chewy, cook a minute longer if you would prefer a crispier cookie (make sure bottoms do not burn).