Author Notes
Chocolatey and gooey on the inside, crunchy and chewy on the outside. The best treat for a chocolate fix. —Abby
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Ingredients
-
8 tablespoons
unsalted butter
-
4 ounces
unsweetened baking chocolate
-
4
eggs
-
2 cups
sugar
-
2 teaspoons
vanilla
-
2 teaspoons
baking powder
-
2 cups
flour (sifted)
-
1/2 teaspoon
salt
-
1/2 cup
confectioner's sugar
Directions
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Preheat oven to 350 degrees.
-
Melt butter and chocolate in a saucepan over medium heat, stirring often.
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In a medium-sized bowl, beat eggs. Add in sugar, vanilla, and melted chocolate/butter
mixture.
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Add in baking powder, flour and salt and beat until very smooth.
-
Place bowl in fridge and chill as long as 24 hours but at least 2 hours.
-
Prep two cookie sheets with either butter or tin foil.
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Place confectioner’s sugar in bowl large enough to roll out the fudge balls.
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Take a teaspoon of the cookie dough and roll into balls.
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Coat the cookie balls with confectioner’s sugar by rolling it around in the sugar many
times.
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Place the balls on the baking sheet with enough room for each to “explode” open.
-
Bake for approximately 10-12 minutes depending on oven.
-
Remove cookies and let cool on a wire rack. Make sure to place tin foil under wire rack as powder sugar is very messy.
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Share a photo of your cookies using the hashtag #bakeithappen and a donation will be made to the Pink Pumpkin Patch Foundation to support breast cancer research.
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