CHOCOLATES

INGRIDIENTS

2 cups unsalted butter, room temperature
3 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 cup dark cocoa powder
1–2 tablespoons espresso powder (optional)
1 1/2 teaspoon baking soda
1 teaspoon salt Extra sugar for rolling
1 teaspoon ground cardamom (optional)

INSTRUCTION

1. Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.
2. Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
3. Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want). Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.