Chocolate Espresso Snowcaps

While I was still on my baking escapades this year, and don't worry there's still more to come, I realized we never do anything really chocolately around in terms of cookies. Yes, I make fudge, and don't forget about the chocolate coating which envelops peanut buttery delicious buck eye balls, but other than that it's all sugar cookies, shortbread type sandwhich cookies, sweet meats, and other non-chocolately treats.

I had seen this recipe quite a few times floating around the blogsphere so I figured if it was made so many times by different bloggers, all with fantastic results raving of the "snowcaps" then I just had to try it- and yes, I'm very glad I did.

Chocolate is always intensified in flavor when paired with anything coffee related, and that trick of the trade shines through in these cookies. Soft and delicate texture, accentuated by the sweet snowcaps of powdered sugar makes these cookies not only look appealing but taste just as good. And, might I add, would be perfectly paired with a steaming mug of hot cocoa :)

Chocolate Espresso Snowcaps

From Martha Stewart

For cookies

1/2 cup flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

2/3 cup packed light brown sugar

1 large egg

4 ounces bittersweet (or semisweet) chocolate, melted then cooled

1 tablespoon milk

confectioners sugar for coating

Make cookies:

In a medium sized bowl, sift together the flour, cocoa, espresso, baking powder and salt. In the bowl of a standing mixer, cream together the butter and sugar on medium speed until light and fluffy. Add the egg and beat until well combined, then add in the chocolate, once again mixing until well incorporated. Turn down the mixer speed to low,and gradually add in the flour followed by the milk . Transfer the dough to a large piece of saran wrap, flatten into a disk, and freeze until firm, or about an hour.

Preheat the oven to 350F and line two baking sheets with parchment paper. Pinch off sections of the dough and roll into 1 inch balls. Once all of the cookies have been formed, roll them in 1 cup of confectioners sugar placed in a shallow bowl. Bake for 12 minutes, or until they have spread out and the coating has cracks in it.