November 22, 2013

Christmas is right around the corner so get a head start on your holiday baking and try out one of Julie's favourite cookie recipes Espresso Crackle Cookies.

ChocolateEspresso_1.jpg

INGREDIENTS

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso
  • 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

STEP ONE

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

STEP TWO

Preheat oven to 350 degrees Farenheit. 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 two times, letting them sit in sugar between coatings.

STEP THREE

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

STEP FOUR

Sit down by the fire with a book, a cup of cocoa and these cookies and enjoy!

ChocolateEspresso_2.jpg

1 Comment