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DESSERTS:
COOKIES
Chocolate- Espresso Snowcaps
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Chocolate- Espresso Snowcaps |
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Lovely on a
cookie platter...
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½
cup |
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all-purpose flour |
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¼
cup |
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unsweetened cocoa powder |
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4
tsp |
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instant espresso powder |
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1
tsp |
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baking powder |
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1/8
tsp |
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salt |
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4
Tbs |
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unsalted butter, at room temperature |
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2/3
cup |
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packed light brown sugar |
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1
large |
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egg |
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4
ounces |
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bittersweet or semi-sweet chocolate,
melted and cooled |
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1
tsp |
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milk |
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½
cup |
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powdered sugar, for coating |
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1 |
In a medium
bowl, whisk together flour, cocoa, espresso,
baking powder, and salt. With an electric mixer,
beat butter and brown sugar until light and
fluffy. Beat in egg until well-combined; mix in
cooled chocolate. With mixer on low speed,
gradually add dry ingredients; beat in milk just
until combined. Flatten dough into a disk; wrap
in plastic. Freeze until firm, about 45 minutes. |
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2 |
Preheat oven
to 350°F. Line two baking sheets with parchment
paper. Shape dough into 1-inch balls. Place
powdered sugar into medium bowl; working in
batches, roll balls in sugar twice. |
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3 |
Place balls
on prepared baking sheets, 2 inches apart. Bake,
rotating sheets halfway through, until cookies
have spread and coating is cracked, 12 to 14
minutes; cookies will still be soft to the
touch. Transfer to wire rack to cool completely. |
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Yield: 18 cookies |
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Cooking Tips |
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*Store in an
airtight container, at room temperature for up to 3
days. |
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**You may also
freeze finished cookies for use on holiday cookie
platters. |
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Recipe Source |
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Everyday Food |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We loved
these! I could note the coffee flavor right away but my husband
could not pinpoint the flavor.
They're definitely chocolaty and rich- a great cookie recipe!"
-San Diego, CA
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