CHOCOLATE PUFFS

These are light, chewy chocolate cookies that have always been a personal favorite. The recipe was given to me by a “cousin.” (Sometimes it seems that I have so many neighbors and relatives, by the time I explain their exact relationships, it’s just easier to call everyone a cousin!)

¼ POUND BUTTER, SOFTENED
11/2 CUPS SUGAR
1 TEASPOON VANILLA EXTRACT
6 OUNCES SEMISWEET CHOCOLATE, MELTED
4 EGGS
2 CUPS FLOUR
2 TEASPOONS BAKING POWDER
PINCH OF SALT
CONFECTIONERS’ SUGAR

1. Using an electric mixer, cream butter and sugar. Add vanilla and melted chocolate. Mix until well blended. Add eggs. Mix well. On low speed, add flour, baking powder, and salt. This dough will be similar to a thick cake batter.

2. Cover the mixing bowl with plastic wrap and refrigerate the dough for 2 to 3 hours or overnight. The dough is ready when you can roll it into balls.

3. Preheat oven to 350°F.

4. Roll dough into 1/2-inch balls. Roll the balls in confectioners’ sugar to coat. Place the sugared balls on a parchment-lined cookie sheet. Space the cookies 2 inches apart. They will spread.

5. Bake for 10 to 12 minutes. Cookies will spread and flatten. If you overcook these cookies they will lose their softness. Remove cookie sheet from the oven.

6. Cool cookies on parchment paper. When they are completely cool, use a metal spatula to loosen the cookies from the parchment paper. Store cooled cookies in an airtight container to retain softness.