Snow-Cap Coffee Cookies

Description:

These rich, chew chocolate cookies have a superb flavor and snow-capped appearance due to the contrast of dark chocolate and espresso. To make these cookies more chocolaty, try adding semisweet chocolate chips to the dough before chilling.

Makes about 2 ½ dozen cookies:

Ingredients:

4 tablespoons unsalted butter
2 ounces unsweetened chocolate, chopped
2 eggs at room temperature
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ sifted powdered sugar

Method:

In a small saucepan, melt butted and chocolate over low heat. Stir to blend and set aside to cool slightly.

In a medium bowl, combine the eggs, vanilla, espresso powder and granulated sugar. Using an electric mixer on medium speed, beat until light and fluffy, about 3 minutes. In another bowl, whisk together the flour, baking powder, and salt. Alternately blend the dry ingredients and the chocolate mixture into the egg mixture in three increments. Cove and refrigerate until firm, at least 3 hours.

Preheat the over 350 degrees F. Shape the chilled dough into-1inch balls and roll in the powdered sugar to form a thick coat. Place about 2 inches apart on an ungreased baking sheet. Bake until set, about 15 minutes. Transfer to wire rack and let cool completely.

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