Chocolate Espresso Snowcaps

 I am trying to put all our favorite cookie recipes here on the blog. So far, there are two. This one is definitely in our top 5. Chocolate Espresso Snowcaps comes out perfectly every time. We usually double or tripple the recipe to make sure that there are enough for all of our neighbor Christmas Gift cookie boxes. Be careful with the directions, this recipe requires refrigeration, don't skip the cooling or you won't get puffy crackled cookies, but you will get chocolaty puddles. 

Bake, and enjoy these delicious and festive Riddlehaus favorites.

Chocolate Espresso Snowcaps

Makes 18 cookies

Ingredients

Ingredient Checklist

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons instant espresso
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2/3 cup packed light-brown sugar
• 1 large egg
• 4 ounces bittersweet or semisweet chocolate, melted and cooled
• 1 tablespoon milk
• Confectioners' sugar, for coating

Directions

Instructions Checklist

• Step 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; wrap in plastic. Freeze until firm, about 45 minutes.

• Step 2

  Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

• Step 3

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