CHOCOLATE-ESPRESSO SNOWCAPS
Steps:
- 1. 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.
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Malak Ragaa
[email protected]I had some trouble getting the cookies to set properly. They were a bit too soft in the middle. I think I might have needed to bake them for a few minutes longer.
FaRiSA IsIam RiYA FaRuk KhAN
[email protected]These cookies are a bit too sweet for my taste, but they're still good. I would recommend using a bit less sugar next time.
Fauziatu Shaibu Namima
[email protected]I made these cookies for a bake sale and they sold out in minutes. Everyone loved them!
Ace
[email protected]These cookies are a great way to use up leftover egg whites.
Sahail Sohail
[email protected]These cookies are perfect for a quick and easy dessert. They're also really versatile. You can add different nuts, fruits, or spices to change up the flavor.
Leichianna “AngelEyes” Faulkner
[email protected]These cookies are so delicious! I can't believe how easy they were to make. I'll definitely be making them again.
Ayad Goran
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect combination of chocolate and espresso.
June Hobbs
[email protected]These cookies are a great gift for friends and family. They're always a hit!
thomas manning
[email protected]I wasn't sure how the espresso and chocolate would taste together, but I was pleasantly surprised. The flavors really complement each other.
Basanta Prem
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
Alejandro DeHerrera
[email protected]I'm allergic to nuts, so I substituted the pecans for chopped walnuts. They turned out great!
Victory Victor Uchendu
[email protected]These cookies are a great way to use up leftover espresso grounds.
Trustin Lee
[email protected]I love the way these cookies look. They're so festive and perfect for a holiday party.
Anwar Dolley
[email protected]These cookies are amazing! They're so easy to make and they taste like they came from a bakery.
Nelton Bsisse
[email protected]I had some trouble getting the cookies to set properly. They were a bit too soft in the middle. I think I might have needed to bake them for a few minutes longer.
Lauren Oreilly
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I would recommend using a bit less sugar next time.
Marshall Waribere
[email protected]I'm not a big fan of espresso, but I loved these cookies. The chocolate flavor is really rich and the cookies are so soft and chewy.
Deiondre Paz
[email protected]These cookies are so delicious! I love the way the espresso flavor comes through. They're also really easy to make, which is a bonus.
Tabatha Brogan
[email protected]I made these cookies for my family and they were a huge success. The combination of chocolate and espresso is perfect and the cookies are so light and fluffy.
ishaan
[email protected]These Chocolate Espresso Snowcaps were a hit at my party! They were so easy to make and everyone loved them.