Saturday, December 17, 2011

Chocolate Espresso Snowcaps

It's December, which means cookie season. Around this time of year, the web and blogosphere are overloaded with cookie recipes for the holidays. Naturally, I have racked up quite the list of cookies to try over the past few weeks. But when I found these Martha Stewart chocolate coffee delights a couple of days ago, I knew I had to bump them to the top of the to-do list. Dark, rich, chewy bites with a hint of espresso? Yes, please! (Plus everyone knows Martha is the original domestic goddess.)

I had high hopes for these little gems yet they managed to exceed my expectations. They were perfectly crispy on the outside and soft and chewy on the inside. A delicious blend of coffee and chocolate, these cookies taste like Christmas. I made them for an office holiday party and they were a huge hit. They're tasty and festive- what's not to love? Resist the temptation to cook them beyond the recommended baking time. They may not look done when removed from the oven, but let them sit and they will firm up perfectly.

Bon appetit!

Chocolate Espresso Snowcaps
Makes 30
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 tsp instant espresso
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 oz bittersweet or semisweet chocolate, melted and cooled
1 tbsp milk
Confectioners' sugar, for coating

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt.

Using a stand 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.

Preheat oven to 350 °F. Line two baking sheets with parchment paper. Shape dough into 3/4-inch balls. Pour a generous amount of confectioners' sugar into a medium bowl; working in batches, roll balls in sugar two times.
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 on a wire rack.

Source: Martha Stewart

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