- 2 oz bittersweet chocolate squares
- 2 eggs (beaten)
- 175 g Sugar (Granulated)
- 1/4 c vegetable oil
- 1 t vanilla extract
- 1 t chocolate extract
- 125 g Flour (Plain)
- 3/4 t baking powder
- 1/4 t salt
- 1/2 c Sugar (Icing) (confectioners' sugar)
Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly.
Combine eggs, sugar, oil, and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
Whisk together the flour, baking powder, and salt in a large bowl. Add chocolate mixture, stirring until well combined. Cover; refrigerate at least 3 hours.
Heat oven to 350F. Spread icing sugar on a plate; set aside.
Scoop bouncy ball sized (about 1" diameter) balls of dough; roll each in the sugar. Place on a greased or parchment lined cookie sheet, inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a cooling rack and let cool.
SJ Note 30 April 2010: Since unsweetened chocolate is hard to come by locally, I used cocoa powder + oil instead, adding the cocoa powder to the dry ingredients and the oil to the wet ingredients. Chris realized later that the chocolate would have re-hardened in the fridge, but that didn't happen with this substitution. Next time I'll use bittersweet chocolate and reduce the sugar instead; I've made the changes in this copy. With the version I made today, it stayed batter-like instead of firming up into a dough, but it was tasty. Definitely worth trying again with chocolate.