Chocolate-Espresso Snowcaps... an indulgent twist on your morning pick-me-up

Long over-due considering the title of my blog, a cookie recipe. And a very good one I might add. These are one of a handful of go-to cookie recipes I make year after year. Crunchy powdered sugar coated exteriors, an espresso kick, and centers so moist and fudgy you might even call them a brownie-cookie hybrid, Martha Stewart's Chocolate Espresso Snowcaps are unlike any other. These cookies are very rich, so just one does the trick, but that doesn't mean you'll necessarily be able to stop yourself from eating just a few more...

Chocolate-Espresso Snowcaps by Martha Stewart

Ingredients
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.