| ||6 || oz. semisweet or bittersweet chocolate, chopped |
| ||½ || cup (1 stick) butter |
| ||⅔ || cup granulated sugar |
| ||3 || large eggs |
| ||1½ || tsp. vanilla extract |
| ||2 || tsp. instant espresso powder |
| ||1 || cup whole-wheat pastry flour (see Note) |
| ||¾ || cup unbleached all-purpose flour |
| ||3 || Tbsp. unsweetened cocoa powder |
| ||½ || tsp. baking powder |
| ||½ || tsp. kosher salt |
| ||¾ || cup powdered sugar |
- In a large saucepan, melt the chocolate and butter, stirring frequently, until evenly melted. Set aside to cool down to warm, about 10 minutes. Stir in the sugar and then, one at a time, the eggs. Stir in the vanilla extract and the espresso powder.
- In a medium bowl, stir together the flours, cocoa powder, baking powder, and salt. Stir the dry ingredients into the wet ingredients. The batter will have the sticky consistency of brownie batter.
- Scrape the batter onto a sheet of plastic wrap and wrap the dough into a large ball. Place in the fridge for at least two hours (up to eight hours) or in the freezer for 30 minutes, to firm up the dough.
- When ready to bake, preheat the oven to 350 degrees. Place parchment paper or silicone baking mats on cookie sheets.
- Put the powdered sugar into a small bowl. Roll chunks of the chilled cookie dough into 1-inch balls, then roll the balls in the powdered sugar until evenly coated. Arrange the balls about 1½ inches apart on the cookie sheets.
- Bake for 8 to 12 minutes (the baking time will vary, depending on how cold the cookie dough is), until puffed and cracked on top. Remove from the oven and let cool for a few minutes before removing the cookies with a spatula to wire racks to finish cooling.
- Serve warm or at room temperature. Keep in an airtight container for a few days. (Do not freeze, as freezing makes the powdered-sugar coating soggy.)
You can use all ordinary flour for this recipe, if you don’t have whole-wheat pastry flour on hand.