In honor of Master of Surrender Gina has made DARK SATIN KNIGHT COOKIES!
- 1 1/2 c. Unbleached all-purpose Flour
- 3/4 c. unsweetened Cocoa Powder
- 1 1/2 tsp. Baking Powder
- pinch of Salt
- 1/2 c. unsalted Butter, softened
- 1 c. firmly packed Brown Sugar
- 2 lg. Eggs, room temp.
- 2 tsp. Vanilla Extract
- 1 c. Milk Chocolate/Caramel Chips
- 1/2 c. Powdered Sugar
- 1 TBSP. unsweetened Cocoa Powder
Combine flour, cocoa powder, baking powder & salt in a medium bowl, whisking to mix well. Set aside.
In a large bowl beat the butter & brown sugar w/an electric mixer, until fluffy. Beat in eggs, one at a time. Beat in vanilla.
Add flour mixture & beat at low speed until dough forms. Stir in chips.
Refrigerate dough a few hours or over night.
When ready to bake, preheat oven to 350. Spray baking sheets w/baking spray. Combine powdered sugar & cocoa.
Form dough into balls, @1 1/2 inches. Roll in powdered sugar mixture and place on cookie sheets.
Bake @10 minutes, until slight crackles appear on top.
Cool cookies 2 minutes on baking sheets, then remove to cooling rack to cool completely.
Cookies can be frozen. When defrosted dip tops again in powdered sugar/cocoa misture. Yield:@3 1/2 doz. cookies
They really are not that difficult to make because you can make the dough ahead of time, then just bake the cookies when you want them.
