chocolate espresso snowcap cookies


this cookie has a great espresso flavor and not overwhelming whatsoever. the chocolate and espresso are perfect together. i consider this simply an adapted version of the chocolate crinkle cookies i grew up with, only, it did not have the espresso. the crinkled effect with the powdered sugar reminds me of my younger days of christmas when my mother would make so many cookies that my sister and i would come home from school and help in order to keep her sane!

this recipe is adapted from martha stewart (2010). her recipe only makes 18. i have doubled it in order to make more. in my house, 18 cookies will not last. feel free to double again if making these to pass out.

makes 36 cookies

 ingredients:

1 c all-purpose flour

1/2 c unsweetened cocoa powder

3 tbs instant espresso

2 tsp baking powder

1/4 tsp salt

8 tbs unsalted butter

1 1/3 c packed light brown sugar

2 lg eggs

8 oz bittersweet or semi-sweet chocolate, melted and cooled.

2 tbs milk

confectioners’ sugar, for coating

directions:

roughly chop the chocolate and place in a heat proof bowl. place bowl on a simmering pot of water. do not let the water touch the bottom of the bowl. stir occasionally until the chocolate has melted. remove from heat and set aside to cool slightly.

in a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. with an electric mixer, cream the butter and 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.

preheat oven to 350 degrees. line 2 baking sheets with parchment. shape dough into 1 inch balls. pour 1/2 cup confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.  roll each ball until it is thoroughly coated and no dark dough is visible.

place on prepared baking sheets, 2 inches apart. bake until cookies have spread and coating is cracked, 12-14 minutes; cookies will still be soft to the touch. cool cookies on a wire rack.

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

 

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About tasteinspired

foodie
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