Egg-free chocolate-espresso snowcaps
Yes, there is such a thing as a cookie that’s too chocolate-y. I thought that was impossible, too, until today.
Based on a recipe from Martha Stewart’s Web site, the egg-free version behaves perfectly. It’s just a too much mocha – think a chocolate-covered espresso bean flavor.
They’d grown on me by the next morning, and I now sort of like them in a “now THIS will get you wired” sort of way. The guys, not so much. I felt sorry when their excited smiles at the sight of chocolate cookies turned into twisted grimaces.
I think I would like it better if I’d made it with semi-sweet instead of unsweetened chocolate. I also should have rolled the cookies a little harder in the powdered sugar – the version made with unsweetened chocolate definitely needs an extra layer of sugar.
Egg-free chocolate-espresso snowcaps
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 tsp. instant espresso – some on Martha’s site recommend instant coffee instead if you want less of a coffee taste. As much as I love coffee, I think I’ll leave it out the next time and go for a more traditional Chocolate Crinkle-type cookie.
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tsp. baking powder
- 1/8 tsp. salt
- 4 tbl. butter or margarine
- 2/3 cup packed light-brown sugar
- 1 tbl. EnerG egg replacer, dissolved in 2 tbl. hot water, beaten and cooled slightly
- 3 tbl. milk
- Powdered sugar, for coating
Combine flour, cocoa, espresso, baking powder and salt in a medium bowl. With an electric mixer, cream butter and brown sugar until light and fluffy. Add egg replacer 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.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar into a medium bowl and roll balls in sugar two times, letting them sit in sugar between coatings.
Place on parchment-covered baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes – it took me 15 minutes on AirBake. Cookies will still be soft to the touch, be careful when you’re removing them from the sheet. Cool cookies on a wire rack.
Copyright 2009 Debra Legg. All rights reserved.
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