What You'll Need
1/4 cup (30g) All Purpose Flour
1/4 cup (30g) Whole Rye Flour
1/4 cup (25g) unsweetened cocoa powder
4 teaspoons Burlap & Barrel Royal Cinnamon Spice
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56g) unsalted butter
2/3 cup (134g) packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon (15ml) milk
Confectioner's sugar, for coating
Directions
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In a medium bowl, sift together flour, cocoa, cinnamon, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
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While the dough chills, reheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
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Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Makes 24 cookies.
