CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
• Don't skip the sifting process.
• If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
• With an electric mixer, cream butter and brown sugar until fluffy.
• Beat in egg until combined; mix in cooled chocolate.
• With mixer on low, add flour a little at a time.
• Then beat in milk until just combined.
• The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
• That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
• Preheat oven to 350 degrees farenheit.
• Line two baking sheets with parchment or foil.
• Shape dough into one-inch balls.
• The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
• Pour powdered sugar (about 1/2 cup) into a medium bowl.
• Working with a few cookies at a time, roll the balls in sugar two times.
• Make sure they are completely coated and no dark dough is visible.
• Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
• Cookies will still be soft to the touch, but do not overbake.
• Cool cookies on a wire rack.