Ingredients:

  • 250g all-purpose flour
  • 65g Dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1 tsp espresso powder
  • 0.5 tsp kosher salt
  • 115g unsalted butter, melted
  • 300g granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 50g granulated sugar (for coating)
  • 100g powdered sugar (for coating)
  • 225g cream cheese, cold and firm
  • 55g unsalted butter, softened
  • 240g powdered sugar (for frosting)
  • 1 tbsp heavy cream

Instructions:

  1. Combine the 250g flour, 65g cocoa, baking powder, espresso powder, and salt in a bowl. Note: Sifting prevents cocoa pockets in the dough.
  2. In a separate large bowl, whisk the 115g melted butter and 300g sugar until the texture resembles wet sand.
  3. Add the 3 large eggs one at a time, followed by the 2 tsp vanilla, whisking until the mixture looks glossy and smooth.
  4. Fold the dry ingredients into the wet base using a spatula until no streaks of white flour remain.
  5. Cover the bowl with plastic wrap and refrigerate for 1 hours. Note: This hydrates the starches for a fudgy texture.
  6. Set your oven to 350°F and line two baking sheets with parchment paper or silicone mats.
  7. Scoop 1.5 tbsp balls of dough, roll in the 50g granulated sugar first, then heavily coat in the 100g powdered sugar.
  8. Space the balls 2 inches apart and bake for 10 minutes until the cookies have puffed and shattered.
  9. Beat the 225g cream cheese and 55g butter until smooth, then add the 240g powdered sugar and cream until silky and thick.
  10. Once the cookies are completely cool, pipe a generous dollop of frosting onto each center and dust with a tiny pinch of espresso powder.