Thursday, December 17, 2009

Chocolate Espresso Snowcaps

There are cookies, and there are CHRISTMAS COOKIES . I love baking treats during the holiday season that I wouldn’t get the chance to otherwise, like my Chocolate Mint Chocolate Chip Cookies, Buttered Rum Meltaways, and Gingerbread White Chocolate Blondies. Snowcaps, now, that sure doesn’t sound like a cookie you’d bake in June! From the moment I saw these cookies, I knew I’d be baking them this Christmas. The only problem was, that gave me a lot of time to think about how badly I wanted one.

I’m happy to report that these cookies are actually better than I’d hoped! The end result is a cookie that is so soft and chewy, it’s almost brownie-like. The espresso adds a definite complexity that really pushes these cookies a step beyond your average chocolate crinkle cookies. One of the great things about this cookie is, you can make the dough a couple days in advance and then just roll out and bake them when you need them.

As a warning, these get a little bit messy in the rolling process. I would scoop the dough with my medium cookie scoop, then roll it into a ball, and roll the ball around in the powdered sugar. I ended up licking and then washing my hands every 3-4 cookies. Other than slight mess, these were a fun cookie to make, and I can’t wait to make them again next year. Hurry up, your window of opportunity to make these this year is running out!


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Chocolate Espresso Snowcaps

from Martha Stewart
Yield: 18

Ingredients:

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
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 semisweet chocolate, melted and cooled
1 tablespoon milk
1/2 cup confectioners sugar, for coating

Directions:

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.

**This time last year I posted my sister’s Graham Cracker Candy. Wonder what that is? Go check it out, but I’m warning you, it’s addictive, LIKE CRACK!**

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8 Responses to “Chocolate Espresso Snowcaps”

  1. 1
    Erin — December 17, 2009 @ 7:49 am

    I made these last year, and they were definitely my favorite of all the Christmas cookies I made! Mmmm… I was going to forgo making any cookies this year, but your post may have changed my mind…

  2. 2
    Liesl — December 17, 2009 @ 8:39 am

    These cookies were very delicious! I'm glad I got to eat one (even though I really am not supossed to…hey it's Christmas!)

  3. 3
    Megan — December 17, 2009 @ 8:56 am

    These look delicious!

  4. 4
    Jo — December 17, 2009 @ 6:39 pm

    I've seen so many of this cookie being posted that I am seriously contemplating on trying this over this holiday period. Gorgeous clicks!

  5. 5
    Federica — December 18, 2009 @ 9:16 am

    questi biscotti sono eccezionali!

  6. 6
    for the love — December 20, 2009 @ 10:08 pm

    I made these tonight and they are delish! Thanks for sharing the recipe.

  7. 7
    Mr — January 11, 2010 @ 3:29 pm

    Stumbled across your blog while looking for a good macaroon recipe (via Lindsay's blog post on your macaroon adventure)

    I've always known these cookies as chocolate pixies.

    Your recipe is butter-based, while the recipe I use is oil-based. I actually did a comparison between the two basic recipes and found that the butter-based recipes are more cookie-like, while the oil-based one is more brownie-like.

    Next time I make these, I'll take a little something from your recipe and add a little instant espresso to the recipe, which should accentuate the chocolate.

    Tom
    Cheesecake 4 Breakfast

  8. 8
    SB Naidu — May 7, 2011 @ 11:19 am

    Yum! A delicious espresso kick inside a beautiful cookie. The inside was so soft and perfect. A little tedious for so few cookies, especially since I found the dough extremely soft (and I didn’t add any milk!)… but definitely worth it.

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