4 ounces (8 tablespoons) unsalted butter, at room temperature
1⅓ cups granulated sugar
½ cup (1½ ounces) natural, unsweetened cocoa powder, sifted if lumpy
3 large eggs
¾ teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted
Position a rack in the center of the oven and heat the oven to 350°F.
Line 2 or more cookie sheets with parchment or non-stick baking liners.
In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk until well blended.
In a large bowl, combine the butter, sugar and cocoa powder. Using an electric mixer fitted with the paddle attachment, beat on medium speed until well blended, about 4 minutes. Scrape down the bowl and the beater.
Add the eggs, one at a time mixing until blended after each addition. Add the vanilla along with the last egg.
Continue mixing on medium until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds.
Add the flour mixture and mix on low speed until the mixture is well blended, about 1 minute.
Using a 2 tablespoon mini ice-cream scoop, shape the dough into balls and arrange about 1½ inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and tops are cracked and look dry, about 11 to 13 minutes.
When the cookies are just out from the oven, make a small, deep well in the center of the cookies using the rounded side of a ½ teaspoon measure or the end of a thick handled wooden spoon.
Let the cookies sit for 5 minutes then transfer them to a rack to cool completely.
Fill the cookies and serve immediately or cover and keep in an airtight container at room temperature for up to 3 days or freeze up to 1 month before filling and serving.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2011/09/abby-dodges-double-chocoate-mousse-cookies-with-marshmallow-clouds-for-baketogether/