Chocolate and espresso are a perfect combination for a cookie. Or most anything else, really. The cookie dough is chilled and then rolled in confectioner's sugar twice. They really need that second dip to get the snowy white effect when they bake up and crack on the tops. The recipe is from Everyday Baking, a new (to me, at least) show on PBS from Martha's team.
Wednesday, October 29, 2008
Chocolate-Espresso Snowcaps
Chocolate and espresso are a perfect combination for a cookie. Or most anything else, really. The cookie dough is chilled and then rolled in confectioner's sugar twice. They really need that second dip to get the snowy white effect when they bake up and crack on the tops. The recipe is from Everyday Baking, a new (to me, at least) show on PBS from Martha's team.
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2 comments:
These look delicious.
They ARE delicious!!
ADDICTIVE!
*ignores the cookies calling at 1 AM*
*fails*
*runs to the cabinet to grab one....just one*
(or 6)
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