A dark chocolate cookie infused with espresso powder that is crunchy on the edges and chewy in the middle deserves vanilla buttercream frosting.
For the Cookies:
2 cups (250g) all purpose flour
½ cup (40g) black cocoa powder
1 ½ tsp baking powder
¾ tsp salt
1 tsp espresso powder
1 ¼ cups (250g) granulated sugar
1 ½ sticks (6oz) unsalted butter softened
1 tbs. Vanilla extract
For the Frosting
½ stick (2 oz) unsalted butter, softened
2 cups powdered sugar
2-6 tbs. Heavy whipping cream
Pinch of salt
Preheat the oven to 350 degrees Fahrenheit.
Line two large cookie sheets with parchment paper, set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together. Set aside.
In the bowl of a stand mixer mix the butter and sugar on medium speed until combined. Add in the egg and vanilla extract.
Pour the flour mixture into the butter/sugar mixture and stir until the dough comes together.
Scoop the cookie dough into tablespoon sized balls (use a cookie scoop if you have one for uniform cookies). Place the cookie dough on the cookie sheet with about 2 inches around each cookie to allow room to spread.
Use the bottom of a heavy glass (or metal measuring cup) and gently press each cookie ball to flatten slightly.
Bake for 9-11 minutes. Because the black cocoa is so dark, it will be hard to tell if the cookies are ‘done’. Cool on the cookie sheet.
Keywords: Dark Chocolate Mummy Cookies