I was looking for an easy cookie to fill out my 800-pound (slight exaggeration) cookie tray that I was taking to my family’s Christmas celebration. I flipped through my cookbooks and old magazines and one cookie recipe in particular seemed to suit my needs, AND I already had all the ingredients at home and wouldn’t need to run out and battle the mobs at the store. The recipe was for Chocolate-Espresso Snowcaps and was from Martha Stewart’s Everyday Food Cookie Edition.
The batter for these cookies came together in a few minutes then had a nice 45 minute winter’s nap in the freezer. The final step before baking is to roll the chilled dough into 1″ balls and coat them in powdered sugar. Yay! More messy stuff for me to clean up (I feel like I am on a non-stop cycle of messing up and cleaning up my kitchen this month).
The final verdict: these cookies looked really tasty and were cakey with a rich chocolately flavor with undertones of coffee. They were a bigger hit with the adults than they were with the little kids, probably due to the coffee flavoring. I will definitely be making these puppies again!
Chocolate-Espresso Snowcaps (from Martha Stewart’s Everyday Food Collectible Cookie Edition)
Makes about 18 cookies
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 1 large egg
- 4 ounces bittersweet or semi-sweet chocolate, melted and cooled
- 1 tablespoon milk
- 1/2 cup confectioners’ sugar, for coating
- In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.
- Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.