60 g dark chocolate
125 g butter, softened
2 cups (400 g) brown sugar
1/3 cup (80 ml) strong black coffee
2½ cups (350 g) cake flour
2 tbsp (30 ml) cacao powder
2 tsp (10 ml) baking powder
1 tsp (5 ml) vanilla essence
icing for coating
Preheat oven at 180ºC. Grease and line a baking tray with baking paper or a silicone baking mat.
Melt the chocolate in the microwave or over a double boiler. Let cool slightly.
In die bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until pale in colour. Add the eggs one at a rime, scraping down the sides of the bowl between each addition. Add the coffee and stir through. Sift the cake flour cocoa powder baking powder into the butter mixture. Lastly mix in the melted chocolate and vanilla essence.
Roll the mixture into small balls. If you find the batter too soft to form balls, add 1 tbsp (12 ml) flour at a time until it is easier to work with. Dip into the icing sugar, making sure each ball is well coated, and place on the prepared baking tray. Leave enough space between the cookies as they do spread out during baking. Flatten the cookies slightly, making small indent in the center with your thumb.
Bake for 15-20 minutes. Cool slightly on the baking tray and then transfer to a wire rack to cool completely.
Note: You can place a piece of chocolate in each indentation.
Recipe and photo: Nicolette Papas