Prep Time: 15 minutes | Cook Time: 15 minutes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp espresso powder (Optional)
- 1 tsp baking soda
- 1/8 tsp salt
- 8 tbs butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 8 oz melted chocolate, bittersweet or semi sweet
- 1 cup powdered sugar, for rolling
In a mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
In the bowl of a stand mixer (or a bowl you could use with an electric mixer), cream the butter with both sugars until the mixture is light and fluffy, about 3 minutes. Add the eggs and vanilla, then beat until incorporated. Add the melted chocolate, and beat until incorporated.
With the mixer off, fold in the flour mixture bit by but until just combined.
Cover and chill the dough at least three hours, but up to three days. Overnight is an easy option.
Remove dough from the fridge and preheat the oven to 350 F. Prepare a baking sheet with parchment paper or a silicone baking mat. (You may need two or more baking sheets.)
Scoop dough balls that are roughly 1 1/2 tbs. Roll the balls in the powdered sugar, then transfer to the baking sheet without flattening. Leave at least 2 inches between each dough ball.
Bake the cookies for 8-9 minutes. They won't look done, but let them rest on the cookie sheet 5 minutes to continue cooking. Then, transfer to a wire rack to cool completely.
Although this classic is a known hit, try experimenting a little. These are great with some walnuts mixed in, or with a little cinnamon in the batter and the coating.