Chocolate and Espresso are the best combination. They go well on almost all dessert, especially cookies. I used 70% cocoa bitter sweet chocolate in this recipe, which make the cookies has a rich chocolate taste.
Ingredients:
½ Cup All-Purpose Flour
½ Cup Unsweetened Cocoa Powder
4 tsp Instant Espresso
1 tsp Baking Powder
1/8 tsp Salt
2/3 Cup Brown Sugar
1 Egg
½ tsp Vanilla Extract
4 oz Bitter Sweet Chocolate, Melted and Cooled
1 tbsp Milk
½ Cup Icing Sugar, for coating
Preparations:
1. In a medium bowl, mixed flour, coco powder, espresso, baking powder and salt.
2. In a large mixing bowl, cream brown sugar and butter until light and fluffy.
3. Beat in egg and vanilla extract.
4. Stir in melted chocolate and milk.
5. Sift in flour mixture and mix well.
6. Put in refrigerator for at least 45 minutes until firm.
7. Preheat oven for 350 degree F. Line baking pan with baking paper or baking matt.
8. Pour icing sugar in a small bowl.
9. Shape dough into 1 inch ball, roll each ball in sugar at least 2 times.
10. Place balls onto baking pan, 2 inches apart.
11. Baked for 12 – 14 minutes, until the cookies spread and coating is cracked. Let cookies cool in a wired rack.
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