Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Espresso Snowcaps 3.6 (475) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs 45 mins Yield: 18 These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible. Ingredients ½ cup all-purpose flour ¼ cup unsweetened cocoa powder 4 teaspoons instant espresso 1 teaspoon baking powder ⅛ teaspoon salt 4 tablespoons unsalted butter ⅔ 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. Variations Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners' sugar, for coating. Print