Chocolate-Espresso Snowcaps Recipe

Name: Chocolate-Espresso Snowcaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder (not Dutch process); 4 teaspoons instant espresso or 4 teaspoons instant coffee; 1 teaspoon baking powder; 1/8 teaspoon salt; 4 tablespoons unsalted butter, softened; 2/3 cup packed light brown sugar; 1 large egg; 4 ounces bittersweet chocolate (it can still be warm, just not so hot it would curdle an egg) or 4 ounces semisweet chocolate, melted and cooled (it can still be warm, just not so hot it would curd…; 1 tablespoon milk; powdered sugar, for coating

Servings: persons

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch process)
4 teaspoons instant espresso or 4 teaspoons instant coffee
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet chocolate (it can still be warm, just not so hot it would curdle an egg) or 4 ounces semisweet chocolate, melted and cooled (it can still be warm, just not so hot it would curdle an egg)
1 tablespoon milk
powdered sugar, for coating

1
In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
2
Don't skip the sifting process.
3
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.
4
With an electric mixer, cream butter and brown sugar until fluffy.
5
Beat in egg until combined; mix in cooled chocolate.
6
With mixer on low, add flour a little at a time.
7
Then beat in milk until just combined.
8
The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
9
That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
10
Preheat oven to 350 degrees farenheit.
11
Line two baking sheets with parchment or foil.
12
Shape dough into one-inch balls.
13
The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
14
Pour powdered sugar (about 1/2 cup) into a medium bowl.
15
Working with a few cookies at a time, roll the balls in sugar two times.
16
Make sure they are completely coated and no dark dough is visible.
17
Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
18
Cookies will still be soft to the touch, but do not overbake.
19
Cool cookies on a wire rack.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder (not Dutch process), 4 teaspoons instant espresso or 4 teaspoons instant coffee, 1 teaspoon baking powder, and more.

Yes, Chocolate-Espresso Snowcaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate-Espresso Snowcaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions