Chocolate Espresso Snowcaps are the perfect cookie recipe for coffee lovers who like chocolate too!
These cookies are also known as chocolate crinkles. They spread out as they bake, giving them a crinkly look. The powdered sugar makes them pretty and gives them the look of freshly snowcapped mountains. Instant espresso powder is added to the cookie dough, which intensifies the chocolate flavor of the cookie.
I’ve been baking these Chocolate Espresso Snowcaps every year during the holidays for a few years now. They look gorgeous on a cookie platter with a variety of other cookie favorites!
How to make Chocolate Espresso Snowcaps:
The dough is made up of flour, cocoa powder, espresso powder, baking powder, salt, butter, brown sugar and egg. Then some melted, cooled chocolate is mixed into the dough with a little bit of milk. At this point, the dough is flattened into a disk, wrapped and refrigerated until firm.
After the dough is well chilled, it’s formed into balls and rolled in powdered sugar. Then the balls are baked.
As they bake, these Chocolate Espresso Snowcaps spread out a little and cracks will form. They’ll be soft while they’re warm. Let them cool on a wire rack, and they’ll become more firm.
Keep these cookies in a covered container at room temperature for a few days. Separate layers with wax paper. They’ll store fine in the freezer too for up to a few weeks.
If you’re looking for another holiday cookie recipe, this is a pretty one to add to your collection. They’d be a nice gift for a friend with the addition of a coffee shop gift card or a cute coffee mug too. Enjoy!
Here are a few more chocolate cookie recipes you might like to try:
- Chewy Gooey Flourless Chocolate Cookies
- 7-Minute Chocolate Cookies
- Mexican Chocolate Shortbread Cookies
- Chocolate Sugar Cookies
- Double Chocolate Oatmeal Cookies
- Whole Wheat Double Dark Chocolate Brownie Cookies
- Chocolate Toffee Cookies
- German Chocolate Cookies
Chocolate Espresso Snowcaps
- 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 semisweet chocolate, chopped (melted in microwave and then cooled)
- 1 teaspoon milk
- 1/2 cup powdered sugar, for coating
- In a medium bowl, whisk together the flour, cocoa, espresso, baking powder, and salt. In a separate bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy. Beat in the egg until well-combined; mix in the cooled chocolate. With the mixer on low speed, gradually add in the dry ingredients; then beat in the milk just until combined. Flatten the dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into 1-inch balls. Place the powdered sugar into a medium bowl; working in batches, roll the balls in sugar twice.
- Place the balls on the prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until the cookies have spread and the coating is cracked, 12 to 14 minutes; the cookies will still be soft to the touch. Transfer to a 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.