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. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Chocolate-Espresso Snowcaps Chocolate-Espresso Snowcaps Recipe | PT35M Serves 12 Ingredients: 0.5 Cup All-Purpose Flour 0.25 Cup Unsweetened Cocoa Powder 4 Teaspoons Instant Espresso 1 Teaspoon Baking Powder 0.125 Teaspoon Salt 4 Tablespoons Unsalted Butter 0.66 Cup Packed Light-Brown Sugar 1 Large Egg 4 Ounces Bittersweet Or Semisweet Chocolate 1 Tablespoon Milk 0.5 Cup Confectioners' Sugar In 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.

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