Ingredients

• 8 tablespoons unsalted butter
• 5 ounces ghirardelli milk chocolate, chopped
• 3 tablespoons cake flour
• 1/3 cup all-purpose flour
• 1/2 cup unsweetened ghirardelli cocoa powder
• 1/2 teaspoon sea salt
• 2 large eggs, room temperature
• 3/4 cup sugar
• 3 teaspoons pure vanilla extract
• confectioners' sugar, to garnish

Instructions

1. Preheat oven to 350 degrees F.

2. Insert a mini muffin cup liner in each muffin cup; set aside. [If not using the liners, coat the mini muffin cups well with butter and dust with flour; make sure you coat them well -- this dough tends to stick or use Kittencal's Pan Release #78579.].

3. Melt 8 tablespoons butter in a small saucepan. Add 1/5 of the milk chocolate and whisk until melted. Let cool slightly.

4. In a small bowl, whisk both flours, cocoa powder and salt.

5. In a large bowl, using a handheld mixer, beat the eggs and sugar at medium speed until pale and thick (3-5 minutes). Beat in the vanilla.

6. Beat in the melted chocolate mixture and 1/3 the dry ingredients -- add one third of the flour at a time until it's all incorporated. Then add the remaining chocolate.

7. Spoon batter into muffin cups (about 2/3s - 3/4s full) and bake for about 18-20 minutes -- They will have risen and have a springy feel. A toothpick should come out clean and dry when done. Cool in muffin pan for 15 minutes before turning them out onto wire rack for another 15 minutes.

8. When plating, sprinkle confectioner's sugar on plate, place cookies on plate and top with a generous amount of the sugar on each.