You can surely impress your guests with these rich chocolate cookies or maybe you can just use this recipe for a last minute gift for your neighbors… The crunchy outside is coupled with the melt-in-your-mouth soft inside and is elevated to another level with the espresso flavor. Enjoy!
Makes 16 cookies
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 tsp instant espresso
- 1 tsp baking powder
- pinch of salt
- 4 Tbsp unsalted butter
- 2/3 cup brown sugar
- 1 egg, lightly beaten
- 4 ounces bittersweet or semisweet baking chocolate
- 1 Tbsp milk
- 1/2 cup powdered sugar, for coating
Start melting the chocolate. I used a double boiler.
In a larger bowl, sift together flour, cocoa, espresso, baking powder and salt. Make sure you use some kind of a sifter, tea strainer as the powdered sugar and the cocoa powder need to be without knots. Set aside.
In a seperate bowl, cream the butter with the brown sugar. Add the egg and mix until incorpoated.
Mix in the melted chocolate and the milk.
Add the flour mixture from earlier until you get a ball shaped dough. Put in a plastic bag and place in the freezer for 45 minutes.
Preheat oven to 350F.
Butter a cookie sheet. Form 2 inch balls.
Pour 1/2 cup of powdered sugar in a medium sized bowl. In batches, roll the balls in the sugar and let the balls sit for a minute in the sugar. Repeat one more time.
Place the balls about 1 inches apart on the cookie sheet.
Bake for 12-14 minutes. They should be soft but not fall apart. Let the cookies stay on the baking sheet for 5 minutes to cool.
Transfer them on a wire rack for 15 minutes. They will harden.