This recipe was created by our friend and former teammate Kyle B a few years ago, the only difference being this recipe calls for Lavender cocoa and Kyle's used Nutmeg & Chili cocoa. All of the cocoa mix flavors will work. These cookies are rich, fudgy and delicious. You will want to save this one.
Melt bittersweet chocolate in a heatproof bowl set over a pan of simmering water, stir to keep from burning chocolate. Once melted, set aside to cool.
Whisk together flour, baking powder, tea and cocoa in a small bowl.
Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and vanilla extract until smooth. Fold in flour mixture until the flour just disappears.
Cover and refrigerate until firm, at least 3 hours but overnight is recommended.
Preheat oven to 325 degrees. Roll round tablespoons of dough into balls using your palms, about the size of a golf ball. Then, roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 13-15 minutes.
Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.