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Mocha Snowcap Cookies

Mocha Snowcap Cookies

Idea gallery #655
Ingredients and Supplies
  • 4 ounces Burgundy semi-sweet chocolate, chopped
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter, softened
  • ¼ teaspoon LorAnn Cappuccino flavor
  • 1 egg
  • 1 tablespoon milk
  • ½ cup powdered sugar
  • 2 tablespoons invert sugar
  • 1 teaspoon baking powder
  • 2/3 cup packed light-brown sugar
  • parchment paper
Place chocolate in a microwave safe bowl, melt in microwave oven in 30 second increments. In medium bowl, sift together flour, cocoa powder, baking powder and salt. In large bowl, beat butter, cappuccino flavor and brown sugar and invert sugar until light and fluffy. Add egg and beat to combine. Stir in cooled chocolate. Add dry ingredients alternating with milk. Mix until just combined. Turn out onto piece of plastic wrap. Shape into flat disk and wrap with plastic wrap. Chill in freezer until firm, about 30-45 minutes. Preheat oven to 350°. Line two baking sheets with parchment paper. Pour powdered sugar into large bowl. With slightly damp hands shape dough into 1" balls. Roll each ball in sugar. Leave in sugar while shaping remaining cookies. Roll cookies a 2nd time to completely coat. Place on prepared cookie sheets 2" apart. Bake until sugar coating splits, but cookies are still soft, 10 to 14 minutes. Transfer to wire rack to cool.


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