Chocolate Cookies

  • 2 cups (256g) all-purpose flour
  • ½ teaspoon baking powder
  • 1½ sticks (¾ cup) unsalted butter softened
  • 1 cup (200g) sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • ½ cup (50g) Dutch-process unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 10 ½ oz fine quality bittersweet chocolate, melted


  1. Whisk together flour, baking powder, cocoa powder, and baking soda.
  2. Beat together butter and sugar at medium-high speed until pale and fluffy, about 3 minutes in standing mixer and 6 with handheld.
  3. Beat in egg and vanilla.
  4. Reduce speed to low, then add the flour mixture.
  5. Add melted chocolate (use double boiler)
  6. Form dough into a 14-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough.
  7. Chill dough in the refrigerator for at least 4 hours (up to 5 days).
  8. Cut 1/8 to 1/4 thick slices from log, roll the edges in sugar and place onto parchment paper about an inch apart.
  9. Preheat the oven to 375°F.
  10. 10.Bake cookies, switching positions half way, for 12-15 minutes.
  11. 11.Cool on sheets 3 minutes, then transfer to racks.

Adapted from Gourmet Magazine