- 225 g dark chocolate
- 225 g butter (room temperature)
- 300 gr light brown sugar
- 2 eggs
- 360 g self raising flour
- a teaspoon of being powder
- a pinch of salt
- 6 table spoons of strong decaffeinated coffee
- 150 gr icing sugar
Beat together the eggs and light brown sugar (with a hand mixer) for a couple of minutes. Then add the eggs, butter and coffee and mix well (one minute). Finally mix the salt, baking power and flour - sift them together and fold them into the mixture with a spoon. Cover the bowl with cling film and let it rest overnight in the fridge.
Preheat the oven at 180 degrees. Make little balls (walnut size) with the mixture and roll them in icing sugar. We normally roll them twice in the icing sugar so that you get a proper crackled effect. Put the balls on a lined baking tray (don't be tempted to flatten them) and bake for 15 minutes. Be very careful with the timing as they go from soft to dry in no time at all. Let the cool down in a cooling rack.
These are a bit like making chocolate meatballs so they are fun for the children to make. Also, the mixture is rather dense, so even if the children help you to prepare these you should not end up with a chocolate mess.
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