Fresh from the oven!

October 16, 2010 at 18:47 | Posted in Christmas Project, Homemaking | Leave a comment

It turns out that my first cookie “test batch” has exceeded my expectations, and it all went very well.

As I have mentioned on my previous post, I have tried “Chocolate Espresso Snowcaps”, a Martha Stewart recipe. A couple of months ago, I remember watching a tiny segment of her show from 2006, when she baked these cookies with Jeremy Irons: they looked so gorgeous that I had to go and look for the recipe.

Here it is…

Chocolate Espresso Snowcaps (makes about 20)
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, room temperature
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
1/2 cup confectioners’ sugar, for coating

  1. In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 F. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.
  3. Place balls on prepared baking sheets, two inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, about 12 to 14 minutes; cookies will still be soft to the touch. Trasnfer to a wire rack to cool completely.

My tips:

  • Make the dough at least two days in advance and do not freeze it, rather leave it in the fridge.
  • Don’t be discouraged if it looks like cake mix and not cookie dough: it will firm up, eventually.
  • As soon as you take the dough out of the fridge, cut it into even-sized cubes, and place it on a cold surface.
  • Dust your hands with confectioners’ sugar to prevent the dough from sticking too much. Repeat the process if necessary.
  • When placing the balls onto the baking sheet, leave some extra sugar on top of them, to create the nice contrast of chocolate brown and sugar white.
  • If you don’t have instant espresso (I didn’t), you may substitute it by adding a little coffee in the chocolate while it’s melting.

The final result:

Fresh from the oven!

In Him,

Proverbs 31:31, “Give her of the fruit of her hands, and let her works praise her in the gates”.


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