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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes 64
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 squares (1 oz each) unsweetened chocolate, melted
1/2 cup confectioners' sugar

Preheat oven to 350 degrees.
Mix flour, baking powder and salt. In a large bowl beat butter and granulated sugar with an electric mixer until fluffy.
Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended.
Gradually add flour mixture, mixing just to blend. Refrigerate dough about 1 hour.
Lightly grease cookie sheets. Shape heaping teaspoon full of dough into 1 1/4-inch balls, or spoon mixture in a pastry bag without a tube, and pipe onto a baking sheet.
Chill cookies for ease of handling. Roll in confectioners' sugar. Place 1 1/2 inches apart on prepared cookie sheets. Bake about 12 minutes until tops are puffed and crackled.
( do not overbake. Cookies are soft when hot but firm and chewy when cool. )
Remove to rack to cool. Store tightly covered up to 3 weeks with wax paper between layers.
If you like, dip tops in confectioners' sugar before serving.