1⁄2 cup all-purpose flour
1⁄4 cup Ghirardelli® Unsweetened Cocoa
1 tablespoon instant espresso
1 teaspoon baking powder
1⁄8 teaspoon salt
4 tablespoons unsalted butter
2⁄3 cup packed dark-brown sugar
1 large egg
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, melted and cooled
1 tablespoon milk
1⁄2 cup confectioners' sugar, for coating
- Stir together flour, Ghirardelli Unsweetened Cocoa, espresso, baking powder, and salt in a medium bowl. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg until well combined; mix in cooled Ghirardelli 60% Cacao Bittersweet Chocolate. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap. Freeze until firm, about 45 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment. Shape dough into 1/2-inch balls (exactly 1 teaspoon each). Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
- Place on baking sheets, spacing each 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. Let cookies cool on a wire rack.
Prep: 35 minutes
Total: 1 hour 45 minutes