3/4 cup (105 g) unbleached all-purpose flour

1 tbsp cocoa powder

1 tsp baking powder

1/4 tsp salt

4 oz (117 g) dark chocolate, chopped

6 tbsp (85 g) unsalted butter

1/2 cup (68 g) icing sugar

2 eggs

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone mat.

In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In another bowl over a double boiler or in the microwave oven, melt the chocolate and butter. Whisk until smooth. Stir in the sugar and eggs. Add the dry ingredients and beat until smooth.

Spoon the mixture into a pastry bag fitted with a plain tip. Pipe cookies about the size of a toonie on the prepared sheets, spacing them evenly. With a finger, smooth down the peaks formed by the pastry bag.

Bake, one sheet at a time, for 5 minutes or until the cookies are cooked around the edges but still soft in the centre. Let cool completely on the sheets.

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