Our Pastry Chef, Phyllis, often adds these heavenly chocolate cookies to our Afternoon Tea table. Honestly, they are SO light, airy, and not overly sweet. Be warned, you may want to make two batches at a time – they go FAST. Try them right now. Send your comments to us on our FaceBook page.
Chocolate Espresso Snowcap Cookies
Yield: 18 cookies Prep time: 45 minutes
- 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
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoon milk
- Confectioners’ sugar, for coating
Directions: Preheat oven to 350 degrees
In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Chill overnight OR flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 7 to 10 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.