- 8 ounces chopped bittersweet chocolate
- ½ cup butter
- ⅔ cup sugar
- 3 large eggs
- 1½ tsp. vanilla extract
- ½ tsp. baking powder
- ½ tsp. salt
- 1¾ cup all-purpose flour
- 1 cup confectioners’ sugar (for coating)
Place the chocolate and butter in a small heatproof bowl and microwave until the butter melts. Remove from the microwave and stir until the chocolate melts. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, eggs, and vanilla. Stir in the chocolate mixture, baking powder and salt. Add the flour and mix until combined, scraping the sides of the bowl when necessary. Chill the dough for 2 to 3 hours, or overnight.
Preheat the oven to 325 degrees F and grease three baking sheets with nonstick spray or line with parchment paper. Place the confectioners sugar in a shallow bowl. Scoop out about 1 tablespoon of dough and roll into a ball, then roll in the powdered sugar. Place cookie dough on greased baking sheets and bake for 10-12 minutes. Remove the cookies from the oven and cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.