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Lovely on a cookie
platter...
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½ cup |
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all-purpose
flour |
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¼ cup |
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unsweetened
cocoa powder |
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4 tsp |
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instant
espresso powder |
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1 tsp |
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baking
powder |
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1/8 tsp |
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salt |
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4 Tbs |
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unsalted
butter, at room temperature |
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2/3 cup |
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packed light
brown sugar |
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1 large |
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egg |
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4 ounces |
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bittersweet
or semi-sweet chocolate, melted and cooled |
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1 tsp |
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milk |
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½ cup |
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powdered
sugar, for coating |
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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. |
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2 |
Preheat oven to
350°F. Line two baking sheets with parchment paper.
Shape dough into 1-inch balls. Place powdered sugar into
medium bowl; working in batches, roll balls in sugar
twice. |
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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 wire rack to cool
completely. |
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Yield: 18 cookies |
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Cooking Tips |
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*Store in an airtight
container, at room temperature for up to 3 days. |
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**You may also freeze
finished cookies for use on holiday cookie platters. |
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Recipe Source |
| Everyday
Food |
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