Recipe courtesy of David Rocco
David Rocco's Chocolate Espresso Cookies
Total:
2 hr
Prep:
30 min
Inactive:
1 hr 15 min
Cook:
15 min
Yield:
about 2 dozen
Level:
Intermediate

Nutrition Info

Total:
2 hr
Prep:
30 min
Inactive:
1 hr 15 min
Cook:
15 min
Yield:
about 2 dozen
Level:
Intermediate

Nutrition Info

Total:
2 hr
Prep:
30 min
Inactive:
1 hr 15 min
Cook:
15 min
Yield:
about 2 dozen
Level:
Intermediate

Nutrition Info

Ingredients

  • 4 tablespoons butter
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 4 ounces semisweet chocolate, melted and cooled
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 4 teaspoons instant espresso coffee granules
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 tablespoon milk
  • Icing sugar (confectioners' sugar)

Directions

In a bowl, cream the butter and brown sugar until light and fluffy.

Beat in egg and mix in the cooled chocolate.

In another bowl, sift the flour, cocoa powder, instant espresso coffee granules, baking powder, and salt together and with mixer on low add to the creamed butter mixture; then beat in the milk until combined. Cook's Note: Will make a sticky dough.

Flatten the dough into a disk, wrap in plastic wrap and chill in the freezer until firm, for about 45 minutes.

Preheat the oven to 350 degrees F.

Shape the dough into 1-inch balls and roll in the icing sugar 2 times, letting them sit in the icing sugar in between coatings and completely covered so no dough shows.

Place on parchment-lined cookie sheets 2-inches apart as the cookies will spread.

Bake until the cookies have spread and cracked, about 12 to 15 minutes.

Let cool on a cookie sheet.

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