Ingredients
Scale
- 1/4 cup unsalted butter (half a stick), melted and cooled for 2 minutes
- 1 cup granulated sugar, plus 1/4 cup more for rolling
- 1/2 cup unsweetened cocoa powder, Dutch process for the darkest color
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup mini chocolate chips (optional)
- 3/4 cup powdered sugar, for rolling
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Put the 1/4 cup granulated sugar in one shallow bowl and the powdered sugar in another.
- Whisk the melted butter, the 1 cup granulated sugar and the cocoa powder in a large bowl into a thick, glossy paste, about 1 minute.
- Whisk in the eggs one at a time, then the vanilla, until the mixture loosens into a thick, shiny batter.
- Fold in the flour, baking powder and salt just until no dry streaks remain, then fold in the mini chocolate chips if using.
- Rest the dough for 5 minutes on the counter while the oven finishes heating; it will firm up enough to roll. There is no refrigerator step.
- Scoop tablespoon sized portions and roll into balls. Roll each ball first in granulated sugar to coat completely, then generously in powdered sugar until it looks like a snowball.
- Arrange the balls 2 inches apart on the prepared sheets. Bake one sheet at a time for 10 to 11 minutes, until the tops are crackled, the edges look set and the centers still appear soft and slightly shiny.
- Cool on the pan for 5 minutes so the centers set fudgy, then move to a rack.
- Prep Time: 14 minutes
- Cook Time: 11 minutes
Nutrition
- Calories: 105
- Sugar: 12
- Sodium: 55
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 20