2 c All-purpose flour
2 ts Baking powder
5 oz Unsweetened chocolate
8 tb N; (1 stick) unsalted
; butter
4 lg Eggs
1 Pinches salt
1 c Firmly packed dark brown
-sugar
1 c Granulated sugar
1 tb Dark rum
Confectioners’ sugar
Several cookies sheets or
-jelly-roll pans
; lined with parchment or
-foil
Mix together flour and baking powder and set aside.
Bring a pan of water to a boil and remove from heat. Combine
chocolate and butter in a heat proof bowl and set over pan of water,
stirring occasionally until melted.
In a large bowl, whisk eggs with salt , then whisk in both sugars.
Whisk in chocolate mixture, then rum.
Stir in flour to form a soft dough. Scrape dough onto a piece of
plastic wrap and wrap tightly. Chill 2 hours.
Set racks in upper and lower thirds of the oven and preheat to 350
degrees. Flour your hands and rool the chilled dough into 2-teaspoon
balls. They don’t have to be too neat. Roll each ball in
confectioners’ sugar. Arrange well apart on prepared pans and bnake
about 12 minutes. cool pans on a rack before removing cookies from
pan.
Yiels: 60 cookies
Yields
1 servings