Mocha Snowcaps

from Butteryum 
makes 18 cookies

  • 1/2 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder, sifted (Dutch-processed)

  • 2 1/2 teaspoons instant espresso powder

  • 1 teaspoon baking powder

  • 1/8 teaspoon fine sea salt

  • 4 tablespoons unsalted butter, room temperature

  • 2/3 cup packed brown sugar

  • 1 egg

  • 4 ounces semi sweet chocolate, melted and cooled

  • 1 tablespoon milk

  • 1/3 cup confectioners or icing sugar (for coating)


  1. Preheat oven to 350F degrees.  Melt chocolate and set aside to cool before adding to the other ingredients.

  2. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt; set aside until needed.

  3. In the bowl of a stand mixer, combine butter and brown sugar; beat until light and fluffy.  Scrape down the sides of the bowl and add egg and cooled chocolate; mix to combine.

  4. Add the dry ingredients in three batches, mixing well after each addition. Finally mix in the milk and shape dough into a disk and wrap in plastic and put in the freezer for about 30 minutes or until firm and easy to work with.

  5. Line two baking sheets with parchment paper or silpat liners and prepare a bowl with your powdered sugar. Shape dough into 1-inch balls and roll into powdered sugar to coat.  Place on cookie sheet about 2 inches apart. The cookies will spread during baking.

  6. Bake for 12-14 minutes until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely.  Enjoy!!

adapted from