Saturday, December 8, 2012


I had this cookie at a party years and years ago.  Then I spent years looking for a similar recipe to the one I had enjoyed.  This was years before the Internet allowed you to find just about anything you were looking for quickly and easily.  I finally found this recipe in an old, used cookbook I bought when Tom and I were in California.  I can't find the cookbook to give it credit.  When I can find it, I will leave a comment on the bottom of this post to identify it and give the cookbook credit for the recipe.
 There are a number of different ways this recipe can be made.  I used unsweetened baking chocolate in these cookies for a sharp, rich chocolate flavor.  Semi-sweet chocolate or chocolate chips can be used for a more smooth flavor.  The cookies can be rolled in granulated or powdered sugar or rolled first in granulated sugar and then powdered sugar.  Just have fun with this recipe!


I like to make these with squares of unsweetened baking chocolate, rolling them in granulated sugar before baking and then rolling them in powdered sugar while they are still warm from the oven.  The cookie has an intense chocolate flavor with a sweet crust.

2 squares semi-sweet chocolate or ½ c semi-sweet chips or  unsweetened baking chocolate
1 T milk
¾ c soft butter
½ t salt
½ c granulated sugar
2 t vanilla
2 c flour
Granulated sugar for rolling cookies
Powdered sugar for rolling cookies, optional

 Ingredients:  Chocolate, butter, milk, flour, sugar, vanilla, and salt.  Powdered sugar for rolling cookies, optional.
Melt chocolate with milk over hot water, not boiling; cool.  Do not get any water into the chocolate as the water will cause the chocolate to seize up.  Cream butter with salt until fluffy, gradually add ½ cup sugar and cream well.  Blend in vanilla and cooled chocolate.  Mix in flour until well blended.  Shape dough into 1-inch balls.  Dough will be dry but the heat from your  hands allows you to make a ball of it.  Roll in granulated sugar and place on ungreased cookie sheet.  Bake in preheated 350° F. oven for 12 to 15 minutes. 

NOTE:  For CHOCOLATE ALMOND BUTTERBALLS:  Add ½ c chopped almonds to dough.  After baking, while cookies are still warm, roll in powdered sugar.

Melt chocolate and milk together over simmering water, not boiling.  Do not get water into chocolate mixture.  Cool slightly.

Beat butter with salt until fluffy.

 Add half-cup sugar and beat well.

Add cooled chocolate mixture and beat well.

Add flour and mix well.
Mixture will look dry but heat of your hands will allow it to form a ball.

Line a cookie sheet with parchment paper.  Use a scoop to measure out chocolate mixture.  Roll mixture in your hands to form a ball.  Roll ball in granulated sugar.

Balls rolled in sugar and placed on cookie sheet.

Bake in preheated 350 degree F. oven for 12 to 15 minutes until cookie is firm.

Cool cookies on a wire rack.  Roll in powdered sugar, if desired.  I made these for a large reception for Jera and forgot to roll them the second time as I was making other things too.

Enjoy, enjoy, enjoy!!!

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