My boys demand these from me when I visit.
- Carbohydrate 96.0586358383982 g
- Cholesterol 1.31666666708934 mg
- Fat 1.03295098943097 g
- Fiber 0.790887488143033 g
- Protein 4.1609011112196 g
- Saturated Fat 0.426546744723264 g
- Serving Size 1 1 Serving (141g)
- Sodium 1106.54224782213 mg
- Sugar 95.2677483502552 g
- Trans Fat 0.309119911325343 g
- Calories 397 calories
Step-by-step
- Slowly melt the chocolate chips in the microwave 15 seconds at a time stirring each time. and then place aside to cool.
- Place the butter, sugar and baking powder in the bowl of the kitchen aid stand mixer fitted with a paddle attachment. Beat together until the butter forms a paste with the brown sugar and baking powder.
- Add the eggs one egg at a time.
- Add the vanilla and beat to incorporate.
- Add the melted chocolate to the batter and beat to incorporate.
- Add the cocoa powder to the dough and beat to incorporate.
- Add the milk and beat to incorporate.
- Add the flour and beat to incorporate and a sticky dough forms.
- Divide the dough into 4 parts on either wax paper or plastic wrap and cover with the paper or wrap and flatten the dough.
- Chill in the Freezer for 1 hour or in the refrigerator overnight.
- Preheat oven to 350º
- Line baking sheet with a piece of Parchment paper.
- Divide one of the dough sections in to 16 pieces.
- Roll each piece in your hands to make balls. (your hands are going to get messy) If it becomes to sticky place in freezer for a bit longer.
- Roll each ball in the granulated sugar and then in the powdered sugar.
- Place cookies 2 inches apart on lined cookie sheet.
- bake for 10-12 min (do not overbake)
- Let cool for 5 min and place cookies on wire rack so they do not continue to cook on hot cookie sheet.
Mastering the Chill and Timing
Melting chocolate slowly in the microwave at 15-second intervals prevents scorching the cocoa solids. Once incorporated into the butter and sugar base, the exceptionally sticky dough requires a strict one-hour freeze or an overnight refrigerator rest. Skipping this crucial temperature drop yields a batter that cannot be rolled into balls without dissolving against your palms. If the dough warms up mid-rolling, return it to the freezer until firm.
The Double Coating Method
Rolled confections rely on a specific sequencing to achieve their signature crinkled surface. Each formed ball receives a preliminary pass through granulated sugar followed by a heavy blanket of confectioners' sugar. The initial layer of coarse crystals draws out moisture during baking, while the powdery exterior creates the contrasting white-and-dark fissure pattern. Space the portions two inches apart on parchment paper to allow proper lateral spread.
Baking and Yield Management
Bake these items at 350 degrees for precisely ten to twelve minutes, removing them promptly when the edges set while the centers remain soft. Transfer the pans to wire racks after five minutes to halt residual cooking. This formulation yields twenty-four standard portions, though scaling the batch down requires halving all measurements proportionally, noting that single eggs are easily divided by whisking them first and weighing half the resulting liquid.
