Chocolate Espresso Snowcaps – A chewy, chocolate cookie with a hint of espresso and then rolled in powdered sugar. They’ll remind you of little bites of brownie but with a little wintery snow on top.
We’re getting closer to Christmas, guys!! What?! Where did this month go??? I feel like I’ve barely dipped my feet into the pool of holiday cheer (insert whining emoji here)! I guess I’m just gonna have to festive it up so hard this week. As if I wasn’t already doing that…
As promised, I am posting all-things festive through Christmas (and maybe even through December!). To recap, I’ve posted these monster cookies, these gorgeous cranberry lime mojitos, the mega-festive gingerbread biscotti, and the festive-because-it’s-in-a-festive-mug peanut butter hot chocolate. If these don’t scream “tis the season,” I just don’t know what does.
Today, I am featuring my second favorite cookie to make during the holiday season, with the first being those monster cookies I mentioned above. Say hello to chocolate espresso snowcaps!
These beautiful chocolate espresso snowcaps were introduced to me 5 years ago by, the one-and-only, Martha Stewart. Don’t you just love the snowy look they have on top?! Simply gorgeous. That’s my favorite thing about these cookies. Getting that perfect look can be tricky, but I give you some tips below so it get it right every time.
My second favorite thing about these cookies is their chewy center with a slightly crisp edge. We can thank the brown sugar in the dough for that one. I under-cooked this batch slightly so it had a brownie-texture in the center. But if you don’t like that, cook all the way through. When doing that, you’ll get a chewier texture, like chocolate chip cookies.
If you don’t love coffee flavor, don’t worry – the espresso is meant to enhance the flavor of the chocolate so you barely know it’s there. But you can easily reduce the amount of espresso so it’s not as noticeable, but still enhances the chocolate. I say 1 1/2 teaspoons should still do the trick.
Alright ya’ll, you know what time it is…time for the helpful tips! Here goes:
- This is the most important tip of them all, so I am making it #1: you absolutely must roll the dough in powdered sugar twice, if not more. I think I ended up rolling it like 4 times to make sure the chocolate dough cannot be seen through the sugar layers. This ensures that the snowcaps stay beautifully white and sugar does not get absorbed into the dough.
- Do not skip the freezing step. If the dough does not chill, you are going to have a big mess of cookies. As you can tell in this pic, the dough is super sticky and unmanageable. Freezing it make it easier to roll in the sugar, and also ensures that the cookies don’t spread too much.
- Once the dough is chilled, you’ll easily be able to split the dough into even portions with this trick: cut the dough into four rows longways, and then 6 rows shortways. This will give you 24 even cubes of dough. You then roll each cube into a perfect ball that will get rolled in powdered sugar. Nifty, huh? This is when my math skills pay off.
- Since chocolate is the key ingredient in these cookies, you gotta make sure to use the good stuff. I would recommend buying a bar of your favorite semi-sweet or dark chocolate for this recipe. It really makes a difference.
I hope you love these cookies! I surely do. What other festive treats will you be baking this coming week? This is the time when almost everyone is baking up a storm so I know you got some good stuff planned. Let me know in the comments below!
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