Ingredients
- Makes 18
- 1/2 1/2
- cup all-purpose flour
- 1/4 1/4
- cup unsweetened cocoa powder
- 4 4
- teaspoons instant espresso
- 1 1
- teaspoon baking powder
- 1/8 1/8
- teaspoon salt
- 4 4
- tablespoons unsalted butter, room temperature
- 2/3 2/3
- cup packed light-brown sugar
- 1 1
- large egg
- 4 4
- ounces bittersweet or semisweet chocolate, melted and cooled
- 1 1
- tablespoon milk
- 1/2 1/2
- cup confectioners sugar, for coating
Preparation
Step 1
1. In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
2. Preheat oven to 350°. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.
3. Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.