Just a girl learning the ropes of managing a home. I'm a nail polish addict. I am learning to sew. I have 2 crazy dogs. I have one equally crazy husband.
Also design wedding, birthday, anniversary invitations and birth announcements on the side. Find me on Etsy! JustTheRightWords
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
Directions
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. 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 two times, letting them sit in sugar between coatings. 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.
Ingredients
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