Turbinado sugar is one of the few remaining sugars still grown on the Hawaiian islands. Most of the sugar production has moved further from these beautiful shores. Turbinado, often sold as Sugar In The Raw, is worth supporting, both for its taste and to keep this agricultural tradition alive.
sliced into 10 chunks
Davis Baking Powder
Melt the butter over medium heat. When it is all bubbly, remove from the heat and stir in the chocolate until melted.
Whisk together the flour, Davis Baking Powder and salt. In a separate bowl, whisk the eggs briefly, then add 1 cup of the turbinado sugar followed by the Kahlua and vanilla. Whisk in the chocolate then fold in the flour with a wooden spoon or rubber spatula. Cover the dough with plastic wrap and refrigerate for several hours or overnight.
Preheat the oven to 350 Prepare cookie sheets with parchment or a silpat for easier cleanup. Place the remaining turbinado sugar in a wide bowl.
Roll the dough by the teaspoonful into the sugar, covering carefully, and place on the prepared cookies sheets. Bake for about 12 minutes until crackled, rotating from top to bottom and back to front, for even baking.
Cool and store cookies in an airtight container.