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You can buy a tool called a portion-scoop that makes it quick and easy to make uniform-sized cookies from chilled dough such as the one in this recipe. It looks just like a mini ice cream scoop and is available in stores that sell specialty kitchenware.
Combine chocolate and butter in top of a double boiler set over hot but not boiling water. Stir until both are melted and smooth. Remove from heat, and set aside.
Beat eggs, sugar and vanilla in a large mixing bowl using an electric mixer on high speed until light and thick, for about 5 minutes. In a separate bowl, combine flour, baking powder and salt. Mix well.
Reduce mixer speed to low, and slowly add chocolate to eggs. Fold in flour mixture—dough will be thin. Transfer to a bowl, cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 350F. Lightly spray cookie sheets with nonstick cooking spray.
Scoop heaping tablespoons of dough onto cookie sheets, placing them about 3 inches apart. Bake for about 15 minutes, or until center of cookie is firm to touch. Remove from oven, set aside to cool on wire racks and serve as close to baking time as possible.
- Calories 110
- Carbohydrate Content 14 g
- Cholesterol Content 25 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 3 g
- Sodium Content 40 mg
- Sugar Content 11 g