Portion: Family
Components
- 250 gr. flour
- 100 gr. cocoa
- 250 g sugar
- 120 gr. unsalted butter at room temperature
- 4 eggs
- 2 vanilla
- 1 tbsp. baking powder
- 1 pinch salt
- 1 tbsp. espresso coffee
- Powdered sugar for sprinkling
Execution method
- In a bowl, whisk together the flour, cocoa, baking powder, salt, espresso and set aside.
- Add the sugar, butter and vanilla to the bowl of the mixer and beat until fluffy.
- Then add the eggs one by one and stir constantly.
- Add the solid ingredients to the mixer bucket and mix until the mixture sets.
- Cover with cling film and store in the refrigerator for 3 hours or overnight.
- Preheat the oven to 180 degrees and coat 2 large pans with non-stick grease.
- We take some dough and shape it into balls.
- Pour enough icing sugar in a pan and throw the balls inside.
- Shake the pan a little so that the icing sugar goes everywhere on top of our balls.
- We place them in the pans leaving a distance of 5 cm between them because they will spread in the oven.
- When we place all the balls, we press them a little with our palms and return the pans to the fridge for about 30 minutes.
- Bake for 10 minutes. Once baked, remove from the oven and leave to cool for 10 minutes (Once we take them out of the oven, the cookies will be quite soft).