These are my favorite cookies at the moment. They are easy to make, quick to make, and delicious. Not only that, but they keep—and thus ship—well. However, don't even think about compromising on the quality of chocolate you use. That specified is my favorite eating chocolate, and it's perfect for this recipe.
DOUBLE CHOCOLATE DROPS
Makes 32
¾ cup butter
1 cup granulated sugar plus ¼ cup or more for rolling
2 eggs at room temperature
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup cocoa
2 cups all-purpose flour
3.5-oz. bar Lindt 70% Cocoa Excellence, roughly chopped into ¼- to ½-inch pieces
In a medium, microwave-safe mixing bowl, melt butter.
Stir in 1 cup sugar.
Beat in eggs, one at a time.
Add baking powder, baking soda, salt, and vanilla and stir well.
Stir in cocoa.
Add flour and chopped chocolate and stir until flour no longer shows and chocolate is distributed evenly.
Refrigerate dough for 30 minutes but not too much longer.
Roll the dough into 1-inch balls so that each ball has at least one chocolate chunk, which should be covered with dough.
Put the remaining sugar in a shallow bowl. Roll each ball in sugar to coat.
Place the balls about 2 inches apart on an ungreased baking sheet. Bake in 350°F. oven for 8 minutes.
Cool the cookies on the baking sheet until firm, about 5 minutes. Then transfer the cookies to a wire rack.
NOTE: Even on an insulated baking sheet, these take only 8 minutes to bake.
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