Chocolate Espresso Snowcaps
Three recipes in one week and they’re all cookies! Pretty sure that’s a sign that Christmas is coming! Or maybe it just means that I have a sweet tooth. Either way, I like cookies. Cookies are good.
These little cookies are so pretty with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray. That is, if they make it to the tray. Personally, I’m unable to resist powdered sugar covered chocolate cookies. They get eaten almost immediately. Then my kids cry and I make more. Then I wait until the kids go to bed and I eat all of those, too.
It’s a vicious cycle.
(Also shown in the cookie tray are Peanut Butter Blossoms and Buttons!)
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso (I used 2 tbsp instant coffee, because I didn't have espresso on hand)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 2/3 cup packed brown sugar
- 1 egg
- 4 ounces bittersweet chocolate, melted and cooled
- 1 tablespoon milk
- Powdered Sugar for coating
- In a medium bowl, stir together the flour, cocoa, espresso, baking powder, and salt.
- In the bowl of your mixer, cream together the butter and sugar until light and fluffy. Beat in the egg until combined and mix in the cooled chocolate. Gradually add in the flour mix. Beat in the milk until just combined.
- Flatten dough into a disk and wrap in plastic wrap. Freeze for 45 minutes.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and roll in the powdered sugar. After you've rolled all of the balls in the sugar, roll them in again one by one. Each ball of dough should get two coatings of sugar.
- Place on cookie sheet 2 inches apart. Bake until the cookies have spread and the coating is cracked, 12-14 minutes. Cool on a wire rack.
recipe from Martha Stewart