Ingredients
3/4 c. butter
2 c. sugar
3 eggs
4 (1 oz.) sq. unsweetened chocolate, melted
3 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking powder
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine flour and baking powder; add to chocolate mixture, stirring well. Wrap dough in wax paper and chill 2 hours. Divide dough in half. Roll out each half 1/4 inch thick on a well floured cloth or board. Keep remaining dough chilled until ready to roll. Cut dough with animal cutters, place on lightly greased cookie sheet and bake at 350° for 10 to 12 minutes. Cool cookies on wire rack.