Tag Archives: Espresso

a snow day

Chocolate Espresso Snowcaps

I don’t know where you live, but here in the Northeast, where I am visiting for the holidays, is in the process of getting WHACKED by a Blizzard.  Usually, I would be quite excited by the prospect of feet rather than mere inches of snow, but it forced us to postpone a Boxing Day Party, and cancel a trip to Boston for the Revels Show at Harvard.   Now we are just having a lazy day around the house.  And in my opinion, the best thing to do on a lazy day is bake up a batch of cookies. Continue reading

Chocolate espresso snowcaps

These are good. Really good.

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I was a little skeptical with using the only brand of instant espresso that I could find at Domincks and mixing it with a really good chocolate bar but it really made for a dense, rich but yet not heavy cookie.

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I received a new cookie scoop from Dave’s sister for Christmas (Thanks Bets!) which made a bigger cookie, so I didn’t get as many as the recipe promised but they were still just as good.

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They are also fun to make. After scooping up the dough, you roll the balls in fluffy white powdered sugar.

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I then placed them on a cookie sheet with my new Slipat (Thanks Mom!). Make sure to give them space because they really do spread a decent amount.

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Kristin is right. These really are magical. They go into the oven fully white and then they come out like this…
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Try them…you won’t be disappointed.

Chocolate Espresso Snowcaps
From Martha Stewart via The Kitchen Sink

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
1/2 cup confectioners sugar, for coating

In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Shape dough into balls using a cookie scoop. Place on a parchment lined cookie sheet and freeze for about 1 hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.

Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.**

**I just baked them one sheet at a time since I only have one Slipat and having the oven on helps to warm the apartment!