Although these cookies are not new to holiday baking……I am slightly embarrassed to admit that I’ve never made them or heard of them until last year. If you have been following the blog you know that I love the combination of chocolate and espresso. So ofcourse I printed off the recipe immediately and got baking.
I baked mine for 12 min and they came out perfect!! Soft, brownie inside and cracked white powdery top……so festive for the holidays! If you live under a baking rock like I have been and haven’t made these yet, get into the kitchen and whip up a batch. The kids will have a lot of fun helping roll them into balls and around in the powdered sugar.
Chocolate Espresso Snowcaps
Recipe adapted from Martha Stewart
Prep: 45min Total Time: 1 hr 45min
- 1/2 cup unbleached flour
- 1/4 cup unsweetened cocoa powder
- 3 tsp instant espresso (instant coffee)
- 1 tsp baking powder
- 1/8 tsp salt
- 4 tbsp unsalted butter, softened
- 2/3 cup packed brown sugar
- 1 egg
- 4 ounces bittersweet or semi-sweet chocolate, melted and cooled
- 1 tbsp milk
- powdered sugar for coating
Melt chocolate in either a double broiler or in the microwave. In a medium bowl, sift together flour, cocoa powder, espresso, baking powder, and salt. In a separate bowl, beat together butter and sugar until fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add in flour mixture. Beat in milk until just combined. Wrap dough in plastic and place in freezer for 20-30 min.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using tbsp scoop, shape dough into balls. Roll balls in powdered sugar twice, coating thoroughly. Place on baking sheets about 2 inches apart. Bake until cookies have spread and coating is cracked. Cookies will be soft when they first come out. Leave on baking sheet for 1-2 min. Transfer to a cooling rack until completed cooled.