Dark Chocolate Buttons

These tiny cookies are technically supposed to crackle on top, but not all of mine crackled! They are really yummy and full of chocolate.

Dark Chocolate Buttons

What You'll Need:

8 oz bittersweet (unsweetened) chocolate, finely chopped

1 1/4 cups all purpose flour

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp coarse salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups packed light brown sugar

2 large eggs

1 tsp vanilla

1/3 cup milk

White sugar and powdered sugar, on separate plates, for rolling cookie dough

How to Make It:

Melt the chocolate in a double boiler, or in a heatproof bowl set over simmering water. You could also microwave the chocolate in 30 second increments, stirring in between. Set the chocolate aside to let it cool. Sift or whisk together the flour, cocoa, baking powder, and salt in a bowl. In another bowl, beat the butter and brown sugar on medium speed until fluffy, about 2 or 3 minutes. Mix in the eggs and vanilla. Then beat in the melted chocolate. Reduce the mixer speed to low, and mix in half the flour mixture. Add in the milk, then the other half of the flour mixture. Divide the dough into four equal pieces, and wrap each piece in plastic wrap. Refrigerate until firm but still workable, for about 2 hours.

Heat the oven to 350 degrees. Pinch off or scoop out pieces of cookie dough and roll them into 1-inch balls. Roll each cookie dough ball into the regular sugar first, then in the powdered sugar to coat. Space the cookie dough 2 inches apart on baking sheets lined with parchment paper or silicone mats. Bake the cookies until the surfaces start to crack, for about 14 minutes. Rotate the pans after 7 minutes to ensure they bake evenly. Let the cookies cool on the cookie sheets on wire racks.