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
- 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 until just combined.
- Put dough onto sheet of plastic wrap; flatten into a disk and wrap completely. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Place powdered sugar into medium bowl. Line baking sheet with parchment paper.
- 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.
- 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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