Crisp Chocolate Bites

Happy National Cookie Day !!
In honor of this day, I decided to choose a cookie recipe from my Williams-Sonoma Cookie Book and since I've never made this cookie ...well, it looked like a good one to try!
It has a good strong chocolatey flavor with a nice crunch on the outside and a bit chewy inside.
When you coat the cookie dough ball in confectioners sugar, remember to coat generously. Otherwise your cookie will not have a nice contrast of white to dark chocolate color.

In small saucepan, combine butter and chocolate and over very low heat, melt the mixture, stirring til smooth.
Pour the mix. into your mixing bowl and let it cool slightly.
Stir in sugar til evenly moistened.



Add the egg and vanilla and beat til light and fluffy.
Whisk flour, cocoa, soda and salt in a small mixing bowl.

Gradually add the flour mix to the chocolate mix. Stir to combine.

Cover and refridgerate til firm, about 1 hour.

Preheat oven to 375.

Shape the dough into 3/4" balls and roll in the confectioners sugar to coat completely (and generously!).

Bake til puffed and cracked on top.

Crisp Chocolate Bites

6 tbsp. unsalted butter, cut into pieces.

2 oz. unsweetened chocolate, chopped

1 cup granulated sugar

1 large egg

1 tsp. vanilla

3/4 cup AP flour

1/4 cup unsweetened Dutch-process cocoa powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup confectioners sugar

Lightly grease 2 baking sheets or line with parchment paper.

1. In small saucepan over very low heat, combine the butter and chocolate.

Cook, stirring occasionally, just until the mixture is melted and smooth.

2. Pour the chocolate mixture into a large mixing bowl and let it cool slightly.

3. Stir in the granulated sugar and stir til evenly moistened.

4. Add the egg and vanilla and beat til light and fluffy.

5. Whisk flour, cocoa, baking soda and salt together.

6. Gradually add the flour mix to the chocolate mix. Stir to combine.

7. Cover and refridgerate til firm, about an hour.

8. Preheat oven to 375.

9. Shape dough into 3/4" balls and roll in confectioners sugar to coat completely( I put the sugar into a small baggie and roll to coat the balls).

10.Place balls about 1 1/2" apart on sheets and bake about 12 minutes, or until puffed and cracked on top.

They may appear underdone in the center but they will turn crisp as they cool.

Cool on sheets 2-3 minutes, then transfer to wire rack to cool completely.