Mocha Almond Cookies

Name: Mocha Almond Cookies
Ingredients: 0.333 cup unbleached all-purpose flour; 0.25 cup unsweetened cocoa powder; 4 teaspoons instant espresso; 1 teaspoon baking powder; 0.125 teaspoon kosher salt; 4 tablespoons unsalted butter; 0.667 cup packed light-brown sugar; 0.5 cup granulated sugar; 1 large egg; 4 ounces bittersweet or semisweet chocolate, melted and cooled; 0.25 cup finely ground blanched almonds; 1 tablespoon milk; Confectioners' sugar, for coating

3.1

(12)

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By

Martha Stewart Test Kitchen

Updated on May 18, 2020

Yield:

2 dozen

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.

Ingredients

⅓ cup unbleached all-purpose flour
¼ cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
⅛ teaspoon kosher salt
4 tablespoons unsalted butter
⅔ cup packed light-brown sugar
½ cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
¼ cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

Directions

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; 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. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each 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.