Author Notes: This is born of my mission to improve on Devil’s Food Cake. The name of the cookie is Polish…meaning Black Devil. My husband’s family is Polish and this is their favorite curse to hurl at bad drivers and rotten kids who steal apples off the tree. It’s a good general purpose curse. —Christina Ward
Serves: 3 dozen
Ingredients
-
2
cups flour
-
1
teaspoon baking powder
-
1/2
teaspoon salt
-
2/3
cup extra dark chocolate cocoa powder
-
1/2
cup butter
-
1/2
cup brown sugar, packed
-
1/2
cup baker’s sugar
-
1/3
cup espresso, cooled
-
3/4
teaspoon vanilla
-
1
egg
-
12
ounces 62% cocoa chocolate chips
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1/4
cup extra dark cocoa powder
-
1/4
cup powder sugar
Directions
- re-heat your oven to 350 degrees. Into a large bowl, sift flour, baking powder, slat and cocoa powder together. Set aside.
- n another bowl, cream butter and sugars together. Add cooled espresso and vanilla and beat until thoroughly creamed. Add egg and beat mixture again.
- Add sifted “dry” mixture to the “wet” mixture and stir until blended. Add cocoa chips and mix again. Your batter should be thick and “cake-like”.
- Lay parchment onto a heavy aluminum baking sheet. Using a teaspoon, scoop the batter and shape into round medallions. Place onto baking sheet. Bake until top o cookie begins to slightly separate, or appear “cracked”. About 10 to 12 minutes. Cool on baking sheet about 5 minutes.
- Sift 1/4 cup of cocoa powder with 1/4 cup of confectioner’s sugar. Sift onto warm cookies. Transfer to wire rack to cool completely.
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