Chocolate Espresso Snowcaps
By misty7943
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Ingredients
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 4 tsp instant espresso
- 1 tsp baking powder
- 1/8 tsp salt
- 4 tbsp unsalted butter
- 2/3 cup light brown sugar
- 1 egg
- 4 oz bittersweet or semisweet chocolate, melted and cooled
- 1 tbsp milk
- powdered sugar for coating
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a medium bowl, sift together flour, cocoa, espresso, 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 disc; wrap in plastic. Freeze until firm, about 45 minutes.
Step 2
Preheat oven to 350 degrees. Shape dough into 1 inch balls and pour powdered sugar into a small bowl. Working in batches, roll balls in sugar 2 times, letting them sit in the sugar between coatings.
Step 3
Place on prepared baking sheets 2 inches apart. Bake until cookies have spread and coating is cracked, about 12-14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
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