The name says it all. Don’t they sound dreamy? Not to mention the visual appeal. In a nutshell, you can expect something like a soft chewy brownie surrounded by a slightly crispy sugar shell.
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso (I used instant coffee powder instead… some reviews had said that the espresso added an undesirable burnt smokey flavor)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoon milk
- Confectioners’ sugar, for coating
1) In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Refrigerate mixture until firm, about 45 minutes (I made the mistake of freezing the dough… ended up with dough that was way too solid/ difficult to scoop into balls)
2) Preheat oven to 350 degrees. Line two baking sheets with parchment. Make 1-inch dough balls using a 1-inch ice cream scooper. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings. **Warning – it may get a little messy**
4) Bake until cookies have spread and coating is cracked, approx 10 to 12 minutes; cookies will still be soft to the touch. Transfer cookies to a wire rack once cookies are cool to the touch.
Though the cookies were still soft after they had completely cooled, the icing sugar shell surprisingly didn’t crack off easily; was able to successfully package and stack these cookies without completely messing up the outer sugar shell.