Yield: 24-30 cookies
- 3/4 cup (100g) all-purpose Flour
- 1/2 teaspoon (3g) Baking Powder
- 1/4 teaspoon (1g) Sea Salt
- 8 ounces (225g) Dark Chocolate, chopped
- 3 Tablespoons (45g) unsalted Butter
- 2 Tablespoons Bourbon or Amaretto
- 2 large Eggs, room temp.
- 1/3 cup (65g) Sugar (+ extra for coating cookies)
- Confectioners Sugar (for coating cookies)
- In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
- Combine the dark chocolate, butter, and Amaretto in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
- Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
- Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (about 2 hours).
- Preheat oven to 325°F. Line a couple baking pans with parchment paper.
- Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
- Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
- Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.
Source: White on Rice Couple