In a small bowl, melt dark chocolate in the microwave in 30-second increments, stirring with a spatula in between each round until melted. Set aside to cool.
In a medium bowl, sift together flour, cocoa powder, baking powder, shiitake powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), beat butter and light brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, scraping down sides of the bowl after each addition. Add vanilla extract and melted chocolate.
Add in half of the dry ingredient mixture and combine until fully incorporated. Add in milk, followed by the remaining dry ingredients, and combine until fully incorporated.
Remove dough from bowl and form into a flat disk. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 350°F. Line sheet pan with parchment paper. Place raw sugar in a medium bowl.
Divide dough into 16, 1-inch balls. Roll cookie balls in sugar to coat.
Place cookies on prepared pan. Leave enough space between each cookie to account for spreading, about 2 inches.
For best results, bake until the surface of the cookie cracks, about 14 minutes. Place cookies on wire racks to cool completely.
Shiitake powder can be purchased online, at specialty food stores or spice shops. To make homemade shiitake powder, blend dried shiitake mushrooms and sift blended powder through a fine mesh strainer.
In a small bowl, melt dark chocolate in the microwave in 30-second increments, stirring with a spatula in between each round until melted. Set aside to cool.
In a medium bowl, sift together flour, cocoa powder, baking powder, shiitake powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), beat butter and light brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, scraping down sides of the bowl after each addition. Add vanilla extract and melted chocolate.
Add in half of the dry ingredient mixture and combine until fully incorporated. Add in milk, followed by the remaining dry ingredients, and combine until fully incorporated.
Remove dough from bowl and form into a flat disk. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 180°C. Line sheet pan with parchment paper. Place raw sugar in a medium bowl.
Divide dough into 16, 2.5-centimeter balls. Roll cookie balls in sugar to coat.
Place cookies on prepared pan. Leave enough space between each cookie to account for spreading, about 5 centimeters.
For best results, bake until the surface of the cookie cracks, about 14 minutes. Place cookies on wire racks to cool completely.
Shiitake powder can be purchased online, at specialty food stores or spice shops. To make homemade shiitake powder, blend dried shiitake mushrooms and sift blended powder through a fine mesh strainer.
Pure Vanilla Extract
