Chocolate Espresso Snowcap Cookies

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Chocolate Espresso Snowcaps
These cookies are rolled twice in powdered sugar before being baked.

1/2 cup flour	4 tablespoons butter, unsalted
1/4 cup cocoa	2/3 cup brown sugar, packed
4 teaspoons instant espresso powder	1 egg
1 teaspoon baking powder	4 oz. semisweet chocolate melted and cooled
1/8 teaspoon salt	1 tablespoons milk
	Powdered sugar for rolling

Preheat oven to 350°F.

Sift flour, cocoa, espresso powder and salt in bowl; reserve. Cream butter and brown sugar until light. Beat in egg and add cooled melted chocolate. On low speed, add in flour mixture gradually and last the milk. Turn out, wrap and chill before use. Roll dough into 1 inch balls and roll in powdered sugar twice, letting balls sit in sugar between coatings, making sure no dark dough is visible. Place on parchment lined baking sheets and bake until cookies have spread and cracked, about 12 minutes; cookies will still be soft. Transfer to cooling racks.