Recipe

Chocolate Espresso Snowcaps Recipe

	Caramia / All my dishes 1 year, 7 months ago These cookies will keep for up to a week stored in an airtight container at room temperature. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible. Prep:10m Cook:14m Servings:18	Caramia
	easy

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Ingredients

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons unsalted butter

2/3 cup packed light-brown sugar

1 large egg

4 ounces bittersweet or semisweet chocolate, melted and cooled

1 tablespoon milk

Confectioners' sugar, for coating

Directions

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 disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Total time on this recipe is about 1 hour 45 min because of freezing time

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