Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Combine
All-Purpose Flour (1 1/2 cups)
,
Baking Soda (1/2 Tbsp)
,
Ground Cinnamon (1/2 tsp)
, and
Salt (1 pinch)
in a smaller bowl and whisk it together. Set aside.
Step 2
Pour the
Unsalted Butter (3/4 cup)
in a large mixing bowl and stir in the
Dark Brown Sugar (1 cup)
and
Unsweetened Cocoa Powder (1/2 cup)
.
Step 3
Add in
Molasses (2 Tbsp)
,
Espresso Powder (1/2 Tbsp)
,
Egg (1)
, and
Pure Vanilla Extract (1/2 tsp)
next and stir them well.
Step 4
Finally, slowly add in the dry ingredients into the bowl, stirring as you go until you have a soft dough. Put the bowl in the refrigerator to chill for at least an hour so that it is firm enough to work with.
Step 5
Once the chilling time is up, preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with either silicone mats or parchment.
Step 6
Use a 1 1/2-inch cookie scoop to scoop a perfect mound of the dough and smooth it out into a ball. Roll it in the
Granulated Sugar (1/2 cup)
and place it on the sheet tray. Repeat until the dough is gone, you should get 24 cookies with 12 on each tray.
Step 7
Bake them for 12 to 15 minutes, until they start to crack and are baked through but still soft.
Step 8
Let them cool enough to handle, then move them to a cooling rack to finish cooling.
Step 9
Store them in an airtight container.
Rate & Review
{{id}}