If you haven't seen the gorgeous packaging from Brooklyn's Mast Brother Chocolates, then you are really missing out on some beautiful chocolate. It's so nice that I almost feel bad tearing the packaging open (I said almost...Mast Brothers makes some seriously delicious chocolate). I was inspired by their addictive Stumptown Coffee Dark Chocolate bar, and decided to make some coffee inspired treats of my own.
The original recipe is Martha Stewart's Chocolate-Espresso Snowcaps, but I decided to double the recipe (because they are that good). I also added an extra kick of espresso and some Raw Organic Cacao Nibs that were a gift to me from my sister's trip to Panama.
INGREDIENTS
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick)
1 1/3 cup packed light-brown sugar
2 large eggs
8 ounces bittersweet or semisweet chocolate, melted and cooled
DIRECTIONS
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Now, I know it's tempting to eat them all yourself, but 'tis the season for gifting. So, show someone you care by giving them these delicious cookies! I designed these Holiday labels to stick on the box.
Print them out here and use 'em on your homemade gifts!
The original recipe is Martha Stewart's Chocolate-Espresso Snowcaps, but I decided to double the recipe (because they are that good). I also added an extra kick of espresso and some Raw Organic Cacao Nibs that were a gift to me from my sister's trip to Panama.
Chocolate-Espresso Snowcaps
Serves 36
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick)
1 1/3 cup packed light-brown sugar
2 large eggs
8 ounces bittersweet or semisweet chocolate, melted and cooled
1 1/2 tablespoons cacao nibs (optional)2 tablespoons milk
Confectioners' sugar, for coating
Confectioners' sugar, for coating
DIRECTIONS
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 eggs until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Now, I know it's tempting to eat them all yourself, but 'tis the season for gifting. So, show someone you care by giving them these delicious cookies! I designed these Holiday labels to stick on the box.
Print them out here and use 'em on your homemade gifts!
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