Chocolate-Espresso Snowcaps

READY IN: 2hrs 30mins




  • In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
  • Don't skip the sifting process.
  • If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
  • With an electric mixer, cream butter and brown sugar until fluffy.
  • Beat in egg until combined; mix in cooled chocolate.
  • With mixer on low, add flour a little at a time.
  • Then beat in milk until just combined.
  • The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
  • That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
  • Preheat oven to 350 degrees farenheit.
  • Line two baking sheets with parchment or foil.
  • Shape dough into one-inch balls.
  • The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
  • Pour powdered sugar (about 1/2 cup) into a medium bowl.
  • Working with a few cookies at a time, roll the balls in sugar two times.
  • Make sure they are completely coated and no dark dough is visible.
  • Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
  • Cookies will still be soft to the touch, but do not overbake.
  • Cool cookies on a wire rack.