From my story, Holiday baking with Sneezy
8 oz. bittersweet chocolate, chopped. (Or use 8 oz. of semi-sweet chocolate chips- no chopping.)
½ cup (1 stick) butter (or butter substitute), softened
1 ½ cups packed light brown sugar
2 large eggs
1 ½ tsp vanilla extract
1 ½ tsp instant espresso powder
1 ¼ cups cup4cup Gluten-free Flour*
½ cup cocoa powder
2 tsp baking powder
¼ tsp salt
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners’ sugar
Melt the chocolate in a heatproof bowl set over a saucepan with just a couple of inches in simmering water. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and light brown sugar until lightened and fluffy, about three minutes. Add the eggs, one at a time, then the vanilla, and then the melted chocolate.
Sift together the flour, baking powder, cocoa, and salt. Add this mixture to the mixing bowl in two batches, alternating with the milk.
Refrigerate the dough until firm, about two hours.
When the dough is firm, use a tablespoon measure to scoop balls of the dough. Roll each ball first in the granulated sugar, then in the confectioners’ sugar.
Place on parchment-lined cookie sheets and bake in a pre-heated 350˚F oven for eight to ten minutes.
Let the cookies sit on the cookie sheets for five or six minute then cool completely on racks before serving.