Chocolate cookies become cracked during baking, therefore, each of them acquires its own unique pattern, which It looks very contrasting and appetizing. Knead the chocolate dough, adding a couple of spoons of instant coffee to taste the chocolate a little brighter. At first the dough will be very sticky. But the longer it is if it is in the refrigerator, the easier it will be to work with it. Roll up from the dough balls, covering them with a thick layer of powdered sugar, and put in the oven. There, the cookie itself will spread, and sugar корочка покроется трещинами. 
Time: 3 час. 40 min Difficulty: easy Quantity: 30 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. flour
- 1/3 Art. cocoa powder
- 2 tsp soluble espresso powder
- 1 tsp baking powder
- 0.5 tsp fine salt
- 1/4 tsp soda
- 120 gr. dark chocolate chopped
- 110 gr. diced butter
- 1 tbsp. brown sugar
- 3 large eggs
- 1 tbsp. powdered sugar
Recipes with similar ingredients: premium flour, coffee, chocolate bitter, butter, brown sugar, eggs, icing sugar
Recipe preparation:
- In a small bowl, whisk flour, cocoa powder, coffee, baking powder, salt and soda.
- Melt the chocolate and butter in a medium-sized bowl in microwave at intervals of 1 minute, stirring, until homogeneous mass. Allow to cool slightly.
- In a large bowl, beat with a mixer at moderate to high speed. brown sugar and eggs until thick, about 2 minutes. Transfer the chocolate mixture to the egg and beat. Add flour mix and mix. Refrigerate the dough for at least 2 hours or leave overnight.
- Place the grills in the lower and upper third of the oven and preheat the oven to 175 ° C. Cover 2 parchment baking sheets paper.
- Pour the icing sugar into a small bowl. Dial the dough tablespoon and form balls. Half balls of dough put in the refrigerator. Roll the remaining powder in sugar, covering them with a generous layer (the dough should not look through the powder). Place balls on prepared baking sheets approximately 2.5 cm apart.
- Bake until the cookies spread. From above it should crack and fade, and edges – become hard, 12 – 14 minutes. Cool on baking sheets for a few minutes, then shift to the grill and cool completely. When the pan has cooled, the same repeat with the remaining balls from the dough. Cookies can Store in an airtight container for 3 days.
