Chewey Chocolate Cookies

 Chewy Chocolate Cookies

INGREDIENTS

• ½ cup  butter
• 4 ounces unsweetened Baker’s chocolate
• 2 cups granulated sugar
• 3 eggs
• 1 ½  teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• ⅓ cup of unsweetened cocoa powder
• 2 teaspoons baking powder

GARNISH:

• ½ cup (100g) of granulated sugar
• Or 2 large candy canes, crushed into small shards

INSTRUCTIONS

1. Melt the butter and the chocolate in a sauce pot and allow to cool.
2. Transfer the cooled mixture to an electric mixer and add the sugar, beat to combine. Add the eggs, one at a time, beating in between each addition. Add the vanilla extract, and beat to combine.
3. Over a small bowl place a fine mesh sieve, combine the flour, unsweetened cocoa powder, and baking powder,, whisk to combine, and then sift. Add the sifted mixture to the chocolate mixture, ⅓ at a time, beating in between each addition and scraping down the bowl as needed.
4. Cover and refrigerate for one hour. 
5. Preheat oven to 350F
6. Scoop out medium-sized mounds of cookie dough, roll it into a ball and roll it in the sugar. If using candy canes, flatten the ball slightly and then dip the flat side into the crushed candy cane shards.
7. These cookies spread so space them out, placing only 6 cookies per large baking tray.  Bake for 12 minutes, they will puff up and crack.  Allow to cool on the warm tray to set up a bit, then transfer to a cooling rack. 
8. Store the cookies in an airtight container at room temperature or in the refrigerator.