Description
One of our favorite cookies to make at Christmas time, these tend to be a bit messy to make, but they’re oh, so good, and so worth it!
Ingredients
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 2 Tablespoons instant espresso powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 ounces (8 tablespoons or one stick) unsalted butter, at room temperature
- 1 1/3 cup packed brown sugar
- 2 large eggs
- 4 ounces bittersweet chocolate, melted and cooled a bit
- About a cup of powdered sugar
Instructions
- In a medium size bowl, whisk together flour, cocoa powder, espresso, baking powder, and salt.
- In a large bowl, beat butter until creamy. Add brown sugar and beat until light and fluffy.
- Add egg and beat until well incorporated.
- Gently beat in cooled, melted chocolate.
- Slowly stir in dry mixture.
- Scrape dough onto plastic wrap or waxed paper. Wrap tightly and freeze for at least an hour, or refrigerate for a few hours.
- Preheat oven to 350 degrees.
- Place powdered sugar into a small bowl.
- Form dough into one-inch balls, doing this in batches, and roll dough into the bowl of powdered sugar and place on a parchment lined baking sheet.
- Bake for 10 to 14 minutes, checking them at 10 minutes, and allowing them to bake until they are crackled on top, and they are getting a bit firm but still have a moist sheen on the cookie dough in between the powdered sugar. If you press into them gently they should have some give, and be somewhat moist. Watch carefully at the end to avoid over-baking.
- Remove the cookie sheet and allow cookies to cool for a few minutes on the cookie sheet, then transfer the parchment to a cooling rack to cool completely.