Chocolate Espresso Snowcaps
A chocolate- espresso crinkle cookie dusted with powdered sugar!
Foto: RecipeGirlIngredients
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, (at room temperature)
- 2/3 cup packed light brown sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, chopped ((melted in microwave and then cooled))
- 1 teaspoon milk
- 1/2 cup powdered sugar, (for coating)
Steps
In a medium bowl, whisk together the flour, cocoa, espresso, baking powder, and salt. In a separate bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy. Beat in the egg until well-combined; mix in the cooled chocolate. With the mixer on low speed, gradually add in the dry ingredients; then beat in the milk just until combined. Flatten the dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into 1-inch balls. Place the powdered sugar into a medium bowl; working in batches, roll the balls in sugar twice.
Place the balls on the prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until the cookies have spread and the coating is cracked, 12 to 14 minutes; the cookies will still be soft to the touch. Transfer to a wire rack to cool completely.
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