Chocolate-Espresso Snowcaps

chocolate espresso snowcaps 1

Every year I make at least 5 different types of Christmas cookies.  I usually try to add a new one to the plate, and this was it last year.  It was our favorite!  I made 4 times the recipe last year, and this year I increased it to 8 times.  I gave most of them away, but I made TONS of them–I think that I overdid it.  I use the 72% dark chocolate “pound plus” bar from Trader Joe’s, it is delicious.  I also decreased the instant espresso from 4 teaspoons to 1 teaspoon.  This recipe is from Everyday Food.

  • Prep Time 45 minutes
  • Total Time 1 hour 45 minutes
  • Yield Makes 18
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 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

chocolate espresso snowcaps 3

  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. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. 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.
  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Cookies will keep for up to a week stored in an airtight container at room temperature.

chocolate espresso snowcaps 2

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

3 responses to “Chocolate-Espresso Snowcaps

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