Chocolate-Espresso Snowcaps

They look like little chocolate mountains, and taste like the perfect blend of morning coffee and chocolate. Delicious!

Chocolate-Espresso Snowcaps - Martha Stewart

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

4 tsp instant espresso (or coffee)

1 tsp baking powder

4 tbsp unsalted butter

2/3 cup packed light brown sugar

1 large egg

4 ounces semi sweet chocolate, melted and cooled

1 tbsp milk

confectioners sugar for coating

1/8 tsp salt

In medium bowl, sift 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 a mixer on low, gradually add flour mixture. Beat in milk until just combined. Flatten dough into a disk, wrap in plastic, freeze 45 minutes

Preheat oven to 350 degrees. Line 2 sheets with parchment. Shape dough into 1" balls. Pour confectioners sugar into a medium bowl, roll balls in sugar 2 times, letting them sit.

Place on prepared baking sheets, 2" apart. Bake until cookies have spread & coating is cracked, 12-14 minutes. Cookies will be soft to touch. Cool cookies on wire rack.