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Chocolate Espresso Snowcap Cookies

From

Yield:

18 Cookies

Directions

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
  • 4 tablespoons 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

Preheat oven to 350 degrees

  1. 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. Chill overnight OR flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

  2. 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.

  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 7 to 10 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.