“These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill.”
READY IN:
3hrs 12mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
  3. Remove from heat and stir until the chocolate melts and the mixture is smooth.
  4. In the bowl of a mixer, beat together the sugar, eggs and vanilla.
  5. Stir in the chocolate mixture.
  6. Stir in the flour, baking soda and salt.
  7. Chill the dough for 2-3 hours or overnight.
  8. Pour approximately a cup of confectioners sugar into a shallow bowl.
  9. Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
  10. Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
  11. Leave about 1 1/2 inches between balls.
  12. Bake for 10-12 minutes.
  13. The cookies will flatten out and the surface will crack.
  14. Cool on wire racks.
  15. After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.

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