Chocolate Espresso Snowcaps

Chocolate Espresso Snowcaps
Chocolate Espresso Snowcaps

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

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

  • 1/4

    cup 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.

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