Add these deliciously fudgy sweet treats to your Christmas cookie platter! These cookies are a top pick for Addy, because they resemble her favorite cookie on the Panera Bread Company menu.
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In large bowl, whisk brown sugar, egg and egg yolk and vanilla, until combined.
Place chocolate in large zipper-lock plastic bag and seal, removing as much air as possible from bag. Use rolling pin to gently pound chocolate into small pieces. In small microwave-safe bowl, combine pounded chocolate and butter. Heat in microwave until melted, 1-2 minutes. Use rubber spatula to stir chocolate mixture until well-combined and shiny.
Add chocolate mixture to brown sugar mixture and stir to combine. Stir in flour mixture until no dry flour is visible. Let dough sit at room temperature for 10 minutes.
Place sugar in one shallow dish and powdered sugar in second shallow dish. Use your hands to roll dough into 12 balls (about 2 T. each). Drop balls directly into shallow dish with sugar and roll to coat. Transfer dough balls to shallow dish with powdered sugar and roll to evenly coat. Place on parchment-lined baking sheet, leaving about 2 inches between balls. Bake cookies until puffed, cracked and edges have begun to set, but centers are still soft (cookies will look raw in cracks and seem underdone), about 11 minutes. Cool cookies on cooling rack for 30 minutes.
Makes 12 cookies.
Recipe by Addy Boling, granddaughter of Andy and Darla Fimrite, Verendrye Electric Cooperative members
½ cup all-purpose flour
¼ cup Dutch-processed cocoa powder
½ tsp. baking powder
⅛ tsp. baking soda
¼ tsp. salt
¾ cup brown sugar
1 large egg, plus 1 large egg yolk
½ tsp. vanilla
2 oz. unsweetened chocolate
2 T. unsalted butter
¼ cup sugar
¼ cup powdered sugar