I went to a cookie exchange party in December and made these. They came out so pretty and everyone really loved them. They almost taste like a cookie/brownie. I got the recipe from Martha Stewart's website and wanted to share with you all. They are really, really good.
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, about 1/2 cup to maybe 3/4 cup.
First step, be sure to melt the chocolate so it has time to cool.
Next, In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt.
Then cream butter and brown sugar until light and fluffy (use an electric mixer). Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. The dough is going to be tough.. but it will all mix together!
Lay out some plastic wrap and plop the dough on it. Flatten it into a disk and then 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. (Your hands WILL get dirty. Embrace it.).
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. Try not to eat them all at once :)
The recipe indicated that it made 18 cookies. I must've made them a bit smaller because I got about 28 cookies out of each recipe.