Mocha Snow Caps - ButterYum
I'm happy to be joining the Secret Recipe Club again this month. What's the Secret Recipe Club? Basically, it's a once-a-month blog hop party for food bloggers - each month, participants are assigned another member's blog where they secretly spend time perusing the assigned blog, pick a recipe, make it, write a blog post about it, and then everyone reveals their secret by publishing their posts at the same time.
My assigned blog - Living Lou... and guess what - she's only 18 years old! Lou has a truly wonderful blog. She's a gifted writer and photographer, and she's a world traveler with a rather sophisticated palate for someone her age. I'm so impressed with the variety of food she's made over the past year and a half, and I look forward to enjoying what she has to offer for years to come.
So, what recipe did I choose? It was so hard to pick just one. I must have glanced at every recipe on Lou's blog 3 or 4 times, each time gravitating to her Snow Cap Cookies . Lou's beautiful photo hooked me instantly.
My review - Lou describes these cookies as "pure heaven", and I have to agree - they're amazing! These soft and chewy chocolate and espresso cookies melt in your mouth. Thanks for introducing our family to a new favorite, Lou.
Mocha Snow Caps
makes 18 cookies
adapted from livinglou.com
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
4 ounces semi sweet chocolate, melted and cooled
1 tablespoon milk
1/3 cup confectioners or icing sugar (for coating)
Preheat oven to 350F degrees. Melt chocolate and set aside to cool before adding to the other ingredients.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt; set aside until needed.
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.
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.
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.
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!!