Chocolate- Espresso Snowcaps

By Addie

Store these cookies in an airtight container, at room temperature for up to 3 days. You may also freeze finished cookies for use on holiday cookie platters.

Ingredients

• 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 semi-sweet chocolate, melted and cooled
• 1 teaspoon milk
• 1/2 cup powdered sugar, for coating

Preparation

Step 1

1. In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well-combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

2. Preheat oven to 350°F. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place powdered sugar into medium bowl; working in batches, roll balls in sugar twice.

3. Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to wire rack to cool completely.