Ingredients:

  • 8 ounces (227g) semi-sweet chocolate, finely chopped (60-70% cacao)
  • 3 tablespoons (43g) unsalted butter
  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder, Dutch-processed preferred
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup (60g) powdered sugar, for rolling

Instructions:

  1. Combine chopped chocolate and butter in a double boiler or heatproof bowl over simmering water. Stir until smooth and melted. Remove from heat and cool slightly.
  2. In a large bowl, whisk together eggs and granulated sugar until light and slightly thickened.
  3. Gradually whisk the melted chocolate mixture into the egg mixture until well combined.
  4. In a separate bowl, whisk together cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Stir in vanilla extract.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Dough needs to be firm.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Place powdered sugar in a shallow bowl. Scoop out about 1 tablespoon of dough, roll into a ball, and coat generously in powdered sugar.
  8. Place sugared dough balls on baking sheets, leaving 2 inches between. Bake for 10-12 minutes, until edges are set and tops are crackled. Do not overbake.
  9. Let the Flourless Chocolate Cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.