Ingredients
- 4 ounces unsweetened chocolate
- 4 ounces (1/2 cup) butter, or organic vegetable shortening
- 3 large eggs, lightly beaten
- 15 ounces (2 cups) sugar, or low carb sweetener
- 2 teaspoons baking powder
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/4 teaspoon salt
- 8.4 ounces ( 2 cups) all purpose flour, , low carb baking mix or almond flour
- 1/2 cup powdered sugar, , or low carb powdered sweetener
Instructions
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Add chocolate and butter to a small saucepan over medium low heat. Stir until contents have melted completely and mixture is smooth. Remove from heat and allow to cool for 15 minutes.
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Add eggs, sugar, baking powder, vanilla, and salt to a large mixing bowl. Use a whisk to incorporate the cooled chocolate mixture, then use a mixing spatula or spoon to gently fold in the flour. Be careful not to over mix. Cover bowl with plastic wrap and chill for at least 2 hours before proceeding. (The longer you allow it to chill, the less the cookies will spread.)
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When ready to bake, heat oven to 375 F.
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Line two rimmed baking sheets with parchment paper or silicone baking mats.
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Shape dough into balls approximately 1.5 Tablespoons (0.8 ounces) in size. Roll each ball in confectioner’s sugar to coat completely, then space 2 inches apart on prepared baking sheets.
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Bake cookies for 9-10 minutes, or until edges are just set. Remove pans from oven and allow cookies to cool on pan for 5 minutes before transferring to wire racks to cool completely.
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Makes approximately 4 dozen cookies.
Notes
Recipe adapted from The Better Homes and Gardens NEW Cookbook (16th ed.), by Meredith Corporation; published by Houghton Mifflin Harcourt
