Chocolate Espresso Snowcaps

Chocolate Espresso Snowcaps (Adapted from Everyday Baking)

1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon instant espresso powder
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
1 large egg
4 ounces bittersweet chocolate, melted and cooled
1 tablespoon milk
1/3 to 1/2 cup confectioners' sugar

In a medium bowl, whisk together flour, cocoa, espresso, baking powder and salt.

In a large mixing bowl, beat together butter and brown sugar until light and fluffy. Add egg and beat until combined. Mix in cooled melted chocolate. Gradually add dry ingredients - pour in milk and mix just until combined. Scoop the dough onto a piece of plastic wrap, flatten dough into a disk and wrap well - place in the refrigerator or freezer until the dough is firm.

Preheat oven to 350

Evenly divide the dough into 18 pieces and shape each into 1" balls.

Place confectioners' sugar into a shallow bowl or plate - roll balls in sugar two times, letting them sit in sugar between coatings. Place dough balls on parchment lined baking sheets. Bake until the cookies and spread a bit and have a crackled finish - about 12 to 14 minutes. Remove and let rest on the baking sheet for a minute or two before transferring them to a wire rack to cool completely.

Makes 18 cookies.

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