Chocolate Espresso Snowcaps

This is the third and final treat that I included in the package for my December Secret Baker bakee. The other two are here and here. I've seen these cookies all over the place - or cookies that are similar - and have been dying to make them.

These cookies are so much better than I expected them to be. I thought they would be denser, drier. They are more like a perfect fudge-y 3-bite mound of brownie. There are 4 teaspoons of espresso powder in the batter, but even so, the cookies do not have an incredibly pronounced coffee flavor. The coffee really intensifies the chocolate, making the cookies richer and more complex.

The only problem with this recipe is that it only makes 18 cookies! I highly recommend doubling it.

Chocolate Espresso Snowcaps

adapted from www.marthastewart.com

1/2 cup unbleached white flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso powder

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons unsalted butter, softened

2/3 packed light brown sugar

1 large egg

4 ounces bittersweet chocolate, melted and cooled

confectioner's sugar for coating

In a medium-sized bowl, combine flour, cocoa powder, espresso powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy. Add sugar and beat until fluffy. Add egg, beat until well combined. Add melted chocolate and mix until just combined. With mixer on low, slowly add flour mixture, mix until just combined. Wrap dough in plastic and refrigerate for at least an hour. When you're ready to bake, preheat oven to 350. Line a baking sheet with parchment and divide the dough into 18 equal pieces - mine were around .90 ounces each. Shape into balls and roll in confectioner's sugar. Once all the balls are rolled in sugar, roll them all once more - you want there to be a thick layer of sugar. Place dough balls on baking sheet about an inch apart. Bake until cookies have spread and the tops have cracked - 12-14 minutes. Cookies will be soft to the touch. Place baking sheet on wire rack and let them cool completely.