This chocolaty cookie recipe is a hit with chocolate and coffee lovers. Bake these little snow-covered mountains right after rolling them into confectioner’s sugar or the dough will absorb sugar and the snowcapped look will disappear.
RecipeSavants.comThis chocolaty cookie recipe is a hit with chocolate and coffee lovers. Bake these little snow-covered mountains right after rolling them into confectioner’s sugar or the dough will absorb sugar and the snowcapped look will disappear. Smart Recipes, American Recipes, Eggs Recipes, RecipesEggsAmericanChocolate-Espresso SnowcapsPT35MServes 12
Ingredients:
0.5 Cup All-Purpose Flour0.25 Cup Unsweetened Cocoa Powder4 Teaspoons Instant Espresso1 Teaspoon Baking Powder0.125 Teaspoon Salt4 Tablespoons Unsalted Butter0.66 Cup Packed Light-Brown Sugar1 Large Egg4 Ounces Bittersweet Or Semisweet Chocolate1 Tablespoon Milk0.5 Cup Confectioners' SugarIn a bowl, sift together flour, espresso, cocoa powder, baking powder and salt. In another bowl, add brown sugar and butter and with an electric mixer, beat until light and fluffy. Add egg and beat until well combined. Add cooled chocolate and mix well. Slowly, add flour mixture and beat on low speed until just combined. Add milk and beat until just combined. Place the dough onto floured surface and with your hands, flatten into a disk. With plastic wrap, wrap the dough and freeze for about 45 minutes.Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Make 1-inch balls from the dough. In a bowl, place confectioners' sugar. Coat each ball with sugar twice. Arrange balls onto prepared baking sheets about 2-inch apart. Bake for about 12-14 minutes.