Chocolate- Espresso Snowcaps

Chocolate- Espresso Snowcaps

Yield: 18 cookies

Prep Time:30 min + freeze time

Cook Time:12 min


1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso powder
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet or semi-sweet chocolate, melted and cooled
1 teaspoon milk
1/2 cup powdered sugar, for coating


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.

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.

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.


*Store in an airtight container, at room temperature for up to 3 days.
*You may also freeze finished cookies for use on holiday cookie platters.

Source: (via Everyday Food)

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  • andrea wrote:

    Made these when searching for a cookie swap recipe and *love* them too much to give them away 🙂 using instant espresso instead of instant coffee really boosted the coffee flavour. My husband complains about the icing sugar… that he inhales it and chokes every time he goes to take a bite… more cookies for me I guess!