Chocolate-Espresso Snow Caps
Ingredients:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 tsp baking powder
1/8 tsp salt
4 tablespoons butter
2/3 cup packed light brown sugar
1 large egg
4 oz bittersweet chocolate melted and cooled
1 tablespoon milk
confectioners' sugar for coating
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 and wrap in plastic or tightly with parchment. Freeze until firm, about 45 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch-balls, roll balls in confectioners' sugar twice, letting them rest in between sugar baths.
3. Place sugar coated dough balls 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
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