Chocolate Fudge Gooey Butter Cookies

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Ingredients

1½ cups (180 g) unbleached all-purpose flour
¾ cup (60 g) sifted raw cocoa powder (or favorite fine-quality cocoa powder)
2 teaspoons (about 8 g) baking powder
1 (8-ounce or 226 g) package cream cheese, softened
½ cup (1 stick or 113 g) unsalted butter, softened
1½ cups (300 g) granulated cane sugar
1 tablespoon (15 ml) pure vanilla extract
½ teaspoon (2.4 g) fine-grain sea salt
¾ cup (128 g) fine-quality semi-sweet chocolates chips, melted & slightly cooled
1 large egg plus 1 large egg yolk (mine weighed 73 g w/o shells)
1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies

Directions

In a medium bowl, whisk together flour, cocoa and baking powder until well blended. Set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, vanilla and salt; mix until well combined and light and fluffy, scraping the bowl with a rubber spatula when necessary. With a rubber spatula, add melted and slightly cooled semi-sweet chocolate from the melted chocolate chips. Beat in until thoroughly combined. Add egg and egg yolk and beat in well until creamy and light, about 2 minutes on medium speed. Do not skimp on this important step as it develops the structure of the cookies.
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate for several hours or preferably overnight.
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes for fudgy cookies, 15 to 16 minutes for cake-like cookies and depending on size. Do not overbake. The cookies will still be soft in the centers.
Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
If desired, chill the cookies in the refrigerator in an airtight container. Serve cookies chilled or at room temperature..............................next page