CHOCOLATE ESPRESSO SNOWCAPS

By cuznvin

Ingredients

• Makes 18
• 1/2 1/2
• cup all-purpose flour
• 1/4 1/4
• cup unsweetened cocoa powder
• 4 4
• teaspoons instant espresso
• 1 1
• teaspoon baking powder
• 1/8 1/8
• teaspoon salt
• 4 4
• tablespoons unsalted butter, room temperature
• 2/3 2/3
• cup packed light-brown sugar
• 1 1
• large egg
• 4 4
• ounces bittersweet or semisweet chocolate, melted and cooled
• 1 1
• tablespoon milk
• 1/2 1/2
• cup confectioners 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°. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a 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 a wire rack to cool completely.