Chocolate-Espresso Crackle Cookies

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  • These are great holiday cookies. Chocolate cookies with a hint of coffee, these cookies are crunchy on the outside and chewy on the inside. Instant coffee can be used instead of instant espresso. 
  • This recipe makes about 40 cookies.
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  • 1 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 2 teaspoon instant espresso

  • 2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 8 tablespoons (1 stick) unsalted butter

  • 1+1/3 cup packed light-brown sugar

  • 2 large eggs

  • 8 ounces bittersweet or semisweet chocolate (1+1/3 cups chips), melted and cooled

  • 2 tablespoons milk

  • 3/4 cup confectioners' sugar, for coating

  
  

  In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. 

  In an electric mixer, cream butter and brown sugar until light and fluffy. 

  Beat in egg until well combined. mix in cooled chocolate.  

  Gradually add flour mixture; beat in milk until just combined. 

  Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

  Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar. Place on prepared baking sheets.

  Bake until coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. 

  

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