How to bake chocolate espresso snowcap crackle cookies

Let's do this!!

In a small bowl, add the semi sweet chocolate and melt, then let it cool down.

The melted chocolate should look like this.

In a large bowl, add the flour, cocoa powder, instant coffee, baking powder and salt.

In a mixer bowl, add the butter and brown sugar.

Mix the butter and brown sugar on medium speed until light, fluffy and combined well.

Beat the egg into the butter and brown sugar mixture until well mixed.

Add the melted chocolate into the butter and brown sugar mixture and mix on low speed until well combined.

While keeping the mixer on low speed, gradually add the flour mixture. Add the water until well combined.

The dough should look like this.

Flatten the dough into a disk and wrap with Saran Wrap.

Place the wrapped dough in the freezer for about 45 minutes.

Preheat the oven to 350 degrees. In a small bowl, pour in the confectioners sugar.

Shape the dough into small 1 inch balls and place them in the confectioners sugar.

Place the sugar coated balls on a baking sheet about 2 inches apart.

Bake for about 12 minutes.

The sugar coating should crack like the picture. Cool the cookies and ENJOY!