Chocolate spice cookies

Ingredients for 1 servings:

• 1 cup of espresso, strong, cooled (small cup)
• 50 ml milk
• 250 g dark chocolate (70% cocoa)
• 120 g butter
• 2 eggs
• 350 g brown sugar
• 1 pack of gingerbread spice
• 350 g flour
• 60 g cocoa powder
• 1 packet of baking powder
• 200 g sugar
• 200 g powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

each cookie like a small chocolate cake

Prepare the espresso, let it cool, and mix it with the milk. Roughly chop the chocolate and melt it in a double boiler. Meanwhile, beat the eggs and sugar until fluffy. Add the butter and melted chocolate and mix quickly. Combine the flour, cocoa powder, baking powder, and gingerbread spice and add to the batter a spoonful at a time. Finally, stir in the espresso milk. The batter will now be quite sticky and compact. Form it into about 70 hazelnut- to walnut-sized balls, roll them first in sugar, then in powdered sugar, and place them on a baking sheet, leaving some space between them. Bake for 8 minutes in a preheated oven (180°C fan/convection oven, 200°C top/bottom heat). Finally, sprinkle the cooled cookies again with powdered sugar.