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1
In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
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2
Don't skip the sifting process.
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3
If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
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4
With an electric mixer, cream butter and brown sugar until fluffy.
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5
Beat in egg until combined; mix in cooled chocolate.
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6
With mixer on low, add flour a little at a time.
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7
Then beat in milk until just combined.
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8
The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
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9
That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
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10
Preheat oven to 350 degrees farenheit.
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11
Line two baking sheets with parchment or foil.
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12
Shape dough into one-inch balls.
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13
The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
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14
Pour powdered sugar (about 1/2 cup) into a medium bowl.
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15
Working with a few cookies at a time, roll the balls in sugar two times.
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16
Make sure they are completely coated and no dark dough is visible.
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17
Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
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18
Cookies will still be soft to the touch, but do not overbake.
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19
Cool cookies on a wire rack.
