- Serves: 18 People
- Prepare Time: 45
- Cooking Time: 60
- Calories: -
- Difficulty:
Easy
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These little cookies are perfect with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray.
Ingredients
Directions
- 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. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. 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, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
- Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
-
- When it comes to baking cookies, everyone has their own special trick they swear by — some people brown their butter, while others use bread flour to make them chewier. But the one technique that pops up over and over again is ripening the cookie dough — aka letting it rest in the fridge for anywhere between 30 minutes to 72 hours before baking it. While this step may seem unnecessary, it’s actually an important detail that can make a significant difference in how your cookies come out. In fact, the creator of the chocolate chip cookie herself, Ruth Wakefield, actually wrote “at Toll House, we chill this dough overnight,” in the Toll House Cook Book — a crucial step that has somehow been edited out of the current recipe.
Chocolate Espresso Snowcaps
- Serves: 18 People
- Prepare Time: 45
- Cooking Time: 60
- Calories: -
- Difficulty:
Easy
These little cookies are perfect with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray.
Ingredients
Directions
- 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. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. 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, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
- Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
-
- When it comes to baking cookies, everyone has their own special trick they swear by — some people brown their butter, while others use bread flour to make them chewier. But the one technique that pops up over and over again is ripening the cookie dough — aka letting it rest in the fridge for anywhere between 30 minutes to 72 hours before baking it. While this step may seem unnecessary, it’s actually an important detail that can make a significant difference in how your cookies come out. In fact, the creator of the chocolate chip cookie herself, Ruth Wakefield, actually wrote “at Toll House, we chill this dough overnight,” in the Toll House Cook Book — a crucial step that has somehow been edited out of the current recipe.
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