Its that time of year to bake oodles of goodies. As you can tell I love crackle cookies – I think they look super and these ones turn out cakey inside as well which is a nice surprise. I had ‘I love it’ and ‘It could be sweeter’ with this one. The espresso that I used could have been strong so these are definitely not your average sweet cookie – so if you do make it I would highly recommend using more sugar. However, the coffee lovers wolfed them down. Let me know what you do!
- 4 tblsps unsalted butter
- 2/3 cup packed light-brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsps instant espresso
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 large egg
- 4 ounces bittersweet chocolate morsels
- 1 (about) tablespoon milk
- Icing (confectioners) sugar, for coating
Cream the butter and sugar until light and fluffy. Add the egg and continue beating until combined.
Sift in the flour, cocoa and baking powder. Sprinkle on the espresso powder and salt. Fold into the mixture.
Add the milk (you may need a little more if the batter is too stiff). Put the chocolate morsels in and stir.
Put this mixture into a bowl, cover it and refrigerate for at least an hour.
Using a cookie scoop (small), scoop out the batter, roll between your palms to form a ball and then roll in icing sugar to coat.
Place on a silicone or parchment lined cookie sheet.
Heat the oven to 350F. Bake the cookies for 10 minutes until they have spread and the sugar has cracked.
Let them cool on the tray for 3-4 mins before moving them to a wire rack.