These brownie-like treats were staples of my childhood, made from my mother’s favorite cookbook, Farm Journal’s Best Ever Recipe Book. Their dark dough with confectionary sugar patches has led my kids to call them “Panda Bear Cookies.” My mom’s cookbook names them “Chocolate Macaroons,” but these days that means something entirely different. Whatever you call them, know that they are crispy on the outside, fudgey on the inside, and pure chocolate deliciousness.
Makes 5 dozen
- 1 stick (1/4 cup) unsalted butter
- 4 ounces unsweetened chocolate squares
- 2 cups all purpose flour
- 2 tsp. aluminum-free baking powder
- 1/2 tsp. fine sea salt
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp. pure vanilla extract
- Confectioners’ sugar
- Melt butter and chocolate squares in saucepan over medium-low heat, stirring constantly. In separate bowl, mix together flour, baking powder and salt.
- Add sugar to chocolate, stirring until smooth. Add eggs, one at a time, beating well after each. Stir in flour mixture. Add vanilla and stir well.
- Put dough in refrigerator for 2 to 3 hours.
- Form dough into 1-inch balls. Roll each in confectioners’ sugar. Place on ungreased baking sheets.
- Bake in 375°F oven for about 10 minutes. Cookies should be soft when removed from oven. Cool cookies on rack.