Champion Chocolates

A dusting of snow outside, a dusting of powdered sugar inside. . . these chocolate cookies made the day a special one!  The recipe was inspired by The Local Palate.  I used 100% Cacao Unsweetened Chocolate, a good fat, 1/2 Whole Wheat Flour and controlled the amount of added sugar so that the finished product is as good as it gets. . . and so chewy and delicious!

Chocolate Holiday Cookies

(4 Dozen)

In a double boiler, melt the buttery spread and chocolate.
1/2 cup Earth Balance Buttery Spread
4 ounce 100% Cacao unsweetened chocolate

Cool slightly.  Beat in:
4 eggs
3/4 cup sugar
2 vanilla beans, scraped innards

Stir together:
1 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
Dash salt

Add dry ingredients to bowl just until mixed.  

Shape dough into balls, 1 tablespoon each.
Roll in powdered sugar:
1/4 cup confectioners sugar 
Place on baking sheet lined with parchment paper.
Flatten slightly.
Bake at 350 F. for 12 minutes.

Sift more powdered sugar over cookies after cooling.