Chocolate-Espresso Snowcaps

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 was adapted 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 teaspoon instant espresso, or as desired
  • 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.

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