Name: Bittersweet Chocolate Cookies
Cook time: 45 min
Total time: 2 1/2 hr (includes chilling)
Yield: Makes about 5 dozen
Ingredients: 2 cups all-purpose flour; 1/3 cup unsweetened Dutch-process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped; 1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor); 1 1/2 cups confectioners sugar for coating

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Bittersweet Chocolate CookiesMikkel Vang

It's best to have a napkin handy when eating these crunchy chocolate cookies — the confectioners-sugar coating can get messy. After Catherine Rieger of Martinez, California, found the recipe in The Babbo Cookbook, the cookies became a staple in her home.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

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