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!)

Chocolate Espresso Snowcaps

Ingredients

  • 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

Instructions

  1. In a medium bowl, stir together the flour, cocoa, espresso, baking powder, and salt.
  2. 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.
  3. Flatten dough into a disk and wrap in plastic wrap. Freeze for 45 minutes.
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  5. 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.
  6. 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.
http://www.bunsinmyoven.com/2010/12/03/chocolate-espresso-snowcaps/


recipe from Martha Stewart

 

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30 Responses to “Chocolate Espresso Snowcaps”

  1. Maria December 3, 2010 @ 9:58 am (#
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    I want to eat a dozen of these right now!

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  2. The Blue-Eyed Bakers December 3, 2010 @ 10:38 am (#
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    Oooh these look delicious! And dangerous…we could eat quite a few we’re sure!

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  3. Joanne December 3, 2010 @ 11:46 am (#
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    Are you sure you’re not sleep-eating? At least, that’s what I would tell your kids. then it becomes a medical problem that you can’t control and thus they can’t be mad at you. Good stuff.

    I love the espresso addition to these snowcaps! Definitely gives them a nice depth of flavor.

    [Reply]

  4. amy2boys December 3, 2010 @ 2:56 pm (#
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    I could kiss your face for posting these – YUMMAY!!!!!!! Totally making them.

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  5. Esther @ x3baking December 3, 2010 @ 5:53 pm (#
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    you made very pretty chocolate crinkle cookies, they look great

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  6. Barbara December 4, 2010 @ 6:43 am (#
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    OMG! These look divine. Espresso just makes the chocolate deeper. I love it. Going to make these this weekend!

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  7. Michelle December 4, 2010 @ 7:59 am (#
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    I would love to open a tin of these cookies. They all look delicious, but I like the espresso route you took with the chocolate cookies.

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  8. Simone December 5, 2010 @ 8:36 am (#
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    O wow, these look like perfect christmas cookies to me! I love those cracks on top and that powdered top… Hmm…

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  9. Amy December 5, 2010 @ 8:43 am (#
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    Made these yesterday and they were AMAZING! However- in the recipe it calls for Baking SODA and in the instructions it calls for baking POWDER. Looked it up on Martha Stewert website and the recipe said POWDER. Just in case anyone else ran into the same confusion as me. Happy Baking!

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  10. Karly December 5, 2010 @ 8:55 am (#
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    Amy,

    Eek! Thank you for catching that! It’s all updated and corrected now. :)

    Glad you liked the cookies!

    Karly

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  11. grace December 5, 2010 @ 11:31 am (#
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    these beauties have a hundred names, but it doesn’t matter–they’re perfect for the season. :)

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  12. AtOneWithHim December 5, 2010 @ 10:47 pm (#
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    those look so good, im making them tomorrow. thanks

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  13. Julie December 6, 2010 @ 12:04 am (#
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    You’re right…cookies ARE good :) Um, where do you find those circle pretzels? I’ve looked for them and can’t find them anywhere..grr!

    [Reply]

  14. megan December 6, 2010 @ 4:59 am (#
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    I LOVE these cookies! They’re so cute. I made some last year, but without the espresso – sounds like a great touch!

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  15. Karly December 6, 2010 @ 8:41 am (#
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    Julie,

    I can usually only find them around this time of the year and I buy the Kitchen Cooked brand. I get ‘em at Walmart. I haven’t checked yet this year, so I’m not sure if they’re out or not.

    I just looked on Kitchen Cooked’s website and they don’t even list them as a product, so hopefully they’ll be selling them this year! I’ll keep an eye out next time I’m at the store and come back and leave a comment to let y’all know. :)

    You can use the Snyder’s grid pretzels if you’re desperate! Just put the kiss right on top and it’ll melt into it a bit.

    Karly

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  16. Jenn L @ Peas and Crayons December 6, 2010 @ 3:10 pm (#
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    These look so wintry and amaaaaazing! I can’t wait to try this recipe out — I can’t bake to save my life but I will try for this recipe =)

    xoXOxo
    Jenn

    [Reply]

  17. Merlot December 6, 2010 @ 3:39 pm (#
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    YUMM!! I will definitely be making these this holiday season for all the friends and family! Thanks for the recipe!

    [Reply]

  18. kirbie December 6, 2010 @ 7:14 pm (#
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    These are one of my favorite Christmas cookies. Yours look so perfect!

    [Reply]

  19. Jun December 6, 2010 @ 10:24 pm (#
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    Holiday season is just a heaven for all cookie lovers like me. The first photo is amazing!

    [Reply]

  20. Rachael December 8, 2010 @ 7:30 am (#
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    I don’t have instant coffee or espresso on hand. Do you think ground coffee could be a substitute or would that not work???? I really want to make these today but don’t want to run out to the store just for that… any ideas?

    [Reply]

  21. Karly December 8, 2010 @ 8:54 am (#
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    Rachael,

    Noooooo! Don’t substitute the coffee grounds…it won’t be pretty. ;)

    If you really don’t want to run to the store, I would just leave the coffee out of this one. They won’t have quite that same depth without the coffee, but I think they’ll still be okay!

    In the future, you can buy the espresso powder and store it in your freezer for emergencies like this. Haha!

    Karly

    [Reply]

  22. Rachael December 8, 2010 @ 11:29 am (#
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    I didn’t think that would work. So I’ve made them w/o the espresso, but will be sure to pick some up for my freezer so I’ll have some the next time I make them. Can’t wait to try them (the dough is in the freezer right now).

    [Reply]

  23. Jessie December 10, 2010 @ 8:44 pm (#
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    These sound similar to the chocolate crinkle cookies I make, but the espresso probably adds a killer dimension to them. Yummm!

    [Reply]

  24. Dianne December 12, 2010 @ 7:49 pm (#
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    2 of my favorite things combined: Chocolate and espresso!! Made these tonight and they’re as yummy as they look!! Definitely adding these to my annual Christmas cookie list!

    [Reply]

  25. Alicia December 16, 2010 @ 12:18 am (#
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    I love making these cookies. This year, I added a bit of Kahlua to the mix for a little extra kick. They were so yummy!

    [Reply]

  26. Dianne December 22, 2010 @ 10:08 am (#
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    I have made these cookies 5 times already in the last week and they’re a HUGE hit. I made them for my daughter’s pre-school class and I omitted the espresso b/c I wasn’t sure if that would make the kids too hyper and didn’t want to get any phone calls from the parents :) and they came out great as well. So if you don’t have espresso on hand, the cookies won’t suffer for it. It’s a great addition, though, and I have added it to my other batches.

    [Reply]

  27. Shirley December 23, 2010 @ 2:29 pm (#
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    I used this recipe four times now. They always turn out delicious; however, the cookies flatten in the oven, unlike the ones in the pictures. I would like for them to be all pretty and round

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  28. Karly December 23, 2010 @ 2:35 pm (#
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    Shirley,

    Is your dough cold when it goes into the oven? Be sure to freeze it for at least 45 minutes before rolling it into balls. You could also get them completely prepared and on the cookie sheet and then pop them in the fridge for about 15 minutes before baking. Also, check your baking powder to be sure it hasn’t expired. :)

    Happy Holidays!
    Karly

    [Reply]

  29. alyssa December 9, 2013 @ 10:20 pm (#
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    How do I make them look white and powdery?
    When we took them out of the oven all of the sugar had absorbed into the cookie. And yes I froze the dough!

    [Reply]

    Karly Reply:

    @alyssa,

    Did you roll them in the powdered sugar twice?

    [Reply]

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