Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Espresso Snowcaps 3.7 (476) Prep Time: 45 mins Total Time: 1 hr 45 mins Yield: 18 These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible. 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. Variations Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners' sugar, for coating.