Chocolate Espresso Snowcaps

Ainekset

177g flour

84g unsweetened cocoa powder

16g or 4 tbsp espresso powder

1 tbsp baking powder

1/3 tsp salt

1 1/2 sticks butter

3 large eggs

12oz melted semisweet chocolate

3 tbsp milk

187.5g confectioners sugar

399g light brown sugar

Ohjeet

Bake 350°F for 12-14 minutes

In a medium bowl, whisk dry ingredients (first 5). Beat butter and brown sugar until light and fluffy. Beat eggs in one at a time until combined. Mix in chocolate. Gradually add dry ingredients beat in milk until well combined. Flatten dough into disk and wrap in plastic. Freeze until firm around 45min.

Preheat oven to 350°F. Line 2 sheets with parchment paper. Shape dough into balls (1 inch), roll in confectioners sugar twice.

Place balls on baking sheets 2 inch apart. Bake rotating halfway through 12-14 minutes. Transfer to wire rack to cool completely.