CHOCOLATE ESPRESSO SNOWCAPS

CHOCOLATE ESPRESSO SNOWCAPS image

Categories Egg

Number Of Ingredients 11

1/2 cup flour
1/4 cup unsweetened cocoa powder
4 tsp. instant espresso
1 tsp. baking powder
1/8 tsp salt
4 tsp. unsalted butter
2/3 cup packed light brown sugar.
1 large egg
4 oz. bittersweet or semi-sweet chocolate, melted and cooled
1 Tbsp. milk
Confectioners' Sugar for coating

Steps:

1. In 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). 2. Preheat oven to 350. 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, about 12-14 minutes. Cookies will still be soft to the touch. Cool cookies on a wire rack.