Chocolate-Espresso Snowcaps

Have you ever flown over the Rocky Mountains?

I did, a long time ago, and I remember being at a complete and total loss of words. All below and in front of my view were ridges and ridges of mountain peaks, all at once majestic and breathtaking in their grandeur and beauty.

Then there were the snow-capped mountain up ahead, and all I could think about was how this could possibly be real. You almost think it's a picture the way the mountain holds its ground as it has done for thousands of years. You never really forget the experience.

These cookies remind me of those mountains. Kinda sorta, just enough, but still, enough. lol.

Coffee crystals give them an irresistibly earthy aroma, and the chocolate gives them their pitch-black shade. Those of you who like your coffee black, here are your ideal cookies.

I hope you love these cookies, nature, and every moment of your precious lives.

Chocolate-Espresso Snowcaps

*makes about 25 cookies*

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons instant espresso
• 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

Directions:

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. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. 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.
3. Place on prepared baking sheets, 2 inches apart. Do not flatten into disks. 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.

Source: Martha Stewart