1/2disc (46 grams)Mexican Chocolate,ground into a powder in a blender (I used Abuelita brand)
1/4cup100% unsweetened cocoa powder
1cupall purpose flour
1cuppowdered sugar,for coating the cookies
In a large bowl, add the butter, white sugar, ground Abuelita Mexican Chocolate disc and unsweetened cocoa powder. Beat on medium speed with a handheld mixer (or whisk together) until fully combined.
Add in the eggs one at a time followed by the vanilla extract, beating each until combined. Then add in the flour, baking powder and salt and mix together with a fork until combined and the mixture has formed a dough.
Form the dough into a large ball and cover it completely with a sheet of plastic wrap or place it in a bowl and cover it it with a towel. Refrigerate for 1 hour until completely chilled through.
After 1 hour, preheat the oven to 350 degrees. Line a large cookie sheet (or two smaller cookie sheets) with parchment paper. Add the powdered sugar into a small bowl.
Remove the dough from the fridge and using a tablespoon measure, grab a heaping tablespoon of the dough and form it into a ball. Roll the ball in the powdered sugar until it is completely covered and place it on the cookie sheet. Do this until about 24 cookies are formed.
Bake for 10 minutes, remove from oven and let the cookies cool on the baking sheet until they reach room temperature. Serve and enjoy!