Chocolate Espresso Snowcaps

The name says it all. Don’t they sound dreamy? Not to mention the visual appeal. In a nutshell, you can expect something like a soft chewy brownie surrounded by a slightly crispy sugar shell.

Found this recipewhile looking through Martha Stewart’s holiday cookie collections. What appealed to me most was the finished crackled appearance of contrasting colors… found it very unique and reminded me of that nail polish ‘Shatter’ by OPI.

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso (I used instant coffee powder instead… some reviews had said that the espresso added an undesirable burnt smokey flavor)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet chocolate, melted and cooled
  • 1 tablespoon milk
  • Confectioners’ sugar, for coating

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. Refrigerate mixture until firm, about 45 minutes (I made the mistake of freezing the dough… ended up with dough that was way too solid/ difficult to scoop into balls)

2) Preheat oven to 350 degrees. Line two baking sheets with parchment. Make 1-inch dough balls using a 1-inch ice cream scooper. 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. **Warning – it may get a little messy**

3) Place on prepared baking sheets, 2 inches apart.

4) Bake until cookies have spread and coating is cracked, approx 10 to 12 minutes; cookies will still be soft to the touch. Transfer cookies to a wire rack once cookies are cool to the touch.


Though the cookies were still soft after they had completely cooled, the icing sugar shell surprisingly didn’t crack off easily; was able to successfully package and stack these cookies without completely messing up the outer sugar shell.


3 Comments Add yours

  1. Jachito says:

    So good, I ate them whole…


  2. amygabb says:

    I want to try this recipe so bad!!! I have been looking at your blog and I really love the detailed recipes and pictures. I have nominated you for the Versatile Blogger award. Here’s a link for more details:


    1. Janine says:

      Hi, wow, I’m flattered and glad to know that other people actually read this! Thank you so much! (And yes, you definitely need to try this recipe!)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s