She later sent me the recipe with the attached note:
"I couldn't keep my hands off the ones I took home Wednesday night! :XX"
These are true and powerful words. Soft, and chewy on the inside, crisp and crunchy on the outside. And did I mention they're super chocolatey?? When I followed the directions below, they came out super dense, but at Melody Adamo's home, we beat the mix even after adding the eggs, and they had a lighter bite. However you decide, make sure not to over bake!
Wet Ingredients: (cream together first)
1/2 c butter (1 stick)
1 1/2 c packed light brown sugar
1 c sugar
1 t vanilla extract
Dry Ingredients: (sift together then add)
1/2 c unsweetened cocoa
1/4 t salt
1 1/4 c all-purpose flour
2 t baking powder
Sugar for Rolling:
1/2 cup sugar
Cream butter until light and fluffy. Add sugars and beat on medium for 2 minutes. Gently add eggs and vanilla. (Or beat the heck out of them until fluffy.)
Sift dry ingredients (cocoa, salt, flour and baking powder). Add sifted ingredients to bowl and blend together. Refrigerate.
Preheat oven to 350 degrees
Roll dough into large balls, or use a ice cream scoop (1.5 T). Roll in sugar and place on parchment lined cookie sheets, 2" apart. Bake for 14 minutes and cool on rack.
Makes 4 dozen