Chocolate-Espresso Snowcaps by Martha Stewart
for 18 cookies
1/2 c all-purpose flour
1/4 c unsweetened cocoa powder
4 tsp instant espresso
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter
2/3 c packed light brown sugar
1 large egg
4 oz bittersweet or semisweet chocolate, melted and cooled
1 tbsp milk
1/2 c confectioners sugar, for coating
In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. Beat butter and brown sugar in a large bowl, or mixer, until light and fluffy. Beat in egg until well combined, mix in cooled chocolate. Gradually add dry in dry ingredients. Mix in milk until just combined. Flatten dough into a disk, wrap in plastic and freeze until firm, about 45 min.
Preheat oven to 350 deg F. Line two baking sheets with parchment paper. Shape dough into 1 inch balls. Place confectioners sugar in a bowl. Roll balls in sugar twice, until you have a nice coating around.
Place balls on prepared baking sheets, 2 inches apart. Bake 12-14 minutes, until cookies have spread, are soft to the touch, and sugar coating is cracked. Transfer to a wire rack to cool completely.