Nov 30

Chocolate-espresso snowcap cookies

Chocolate chip cookies can be made anytime. If you’re going to bake holiday cookies, I say make them as wintry and special as you can.

When I came across these snowcap cookies on Martha Stewart’s website, I knew they’d fit the bill. (Other people call these chocolate crinkle cookies. They appear to be the same thing.)

The biggest change I made was the espresso. I only had instant coffee, and I didn’t want to go to the store. Last time I used coffee instead of espresso, it was much too strong. So instead of four teaspoons of instant espresso, I used one teaspoon of instant coffee. Seemed to do the trick, as the coffee flavor was evident, but nice and subtle.

The first batch of these I slightly undercooked. They were incredibly soft and pillowy and just melted in my mouth.

The second batch I slightly overcooked. Slightly firmer, but still delicious. So either way, these cookies are amazing!

Recipe: Chocolate-espresso snowcap cookies

Adapted from marthastewart.com

  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso or 1 teaspoon instant coffee
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet chocolate, melted and cooled
  • 1 tablespoon milk
  • 1/2 cup powdered sugar, for coating
  1. In  a medium bowl, whisk together flour, cocoa, espresso, baking powder and salt.
  2. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate.
  3. With mixer on low speed, gradually add dry ingredients. Beat in milk until just combined.
  4. Put dough onto sheet of plastic wrap; flatten into a disk and wrap completely. Freeze until firm, about 45 minutes.
  5. Preheat oven to 350 degrees. Place powdered sugar into medium bowl. Line baking sheet with parchment paper.
  6. Shape dough into 1-inch balls. Coat completely with powdered sugar and place onto trays about 2 inches apart. Place the remaining dough in freezer until ready to use for the next batch.
  7. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes. Transfer to wire rack to cool completely.

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