Chocolate-Espresso Snowcaps

Name: Chocolate-Espresso Snowcaps
Prep time: 45 min
Total time: 105 min
Ingredients: 0.5 cup all-purpose flour; 0.25 cup unsweetened cocoa powder; 4 teaspoons instant espresso; 1 teaspoon baking powder; 0.125 teaspoon salt; 4 tablespoons unsalted butter; 0.667 cup packed light-brown sugar; 1 large egg; 4 ounces bittersweet or semisweet chocolate, melted and cooled; 1 tablespoon milk; Confectioners' sugar, for coating

3.6

(475)

17 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

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.