Chocolate Espresso Snow Caps
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 of semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar for coating
1. In a medium bowl, sift together the flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in the egg until well combined; mix in the cooled chocolate. With the mixer on low, gradually add the flour mixture then beat in the milk until just combined. Flatten the dough into a disk, then wrap in plastic. Freeze until firm; about 45 minutes.
2. Preheat the oven to 350 degrees. Line two baking sheets with parchment. Shape the dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl. Working in batches, roll the balls in the sugar two times, letting them sit in the sugar between coatings.
3. Place on prepared baking sheets 2 inches apart. Bake until the cookies have spread and the coating is cracked; 12-14 minutes. The cookies will still be soft to the touch. Cool cookies on a wire rack.