I got this recipe from my bff Rose. I actually have not made them yet but I do plan on it! She had many requests for them and if you love or even like chocolate they will be amazing. I have known Rose since 1981 when we were both at SUNY Oneonta. She rocks! So try these cookies out and remember they come from an amazing person! If you ever go to Pindar out east on the north fork of Long Island stop in and say hi! Buy some wine! Anyway…Bake some cookies!

INGREDIENTS:

1 cup (2 sticks) butter, softened

2 cups sugar

¾ cup cocoa powder

2 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/3 cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped

Powdered sugar for garnish (optional)

DIRECTIONS:

1. Preheat oven to 350ºF.

2. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.

3. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.

4. Shape dough into 1″ balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.

5. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9-11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired.

6. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.

7. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.

**Tips From Rose: She used Ghiradelli 60% cocoa chips. At first she used 2 chips but suggested adding 3-4 if you really love chocolate!

Another tip is to roll the cookies in powdered sugar before baking; this creates a crust of sugar!