Chocolate Espresso Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mmmmmm - chocolate & coffee, two of my favorite things! Just add milk for a very grown up afternoon treat! Wonderful on Christmas cookie trays! From Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable by Anita Chu. Ingredients:
1 3/4 cups all-purpose flour |
3 tablespoons cocoa powder |
2 1/2 teaspoons espresso powder, instant |
1 3/4 teaspoons baking powder |
1/4 teaspoon salt |
12 ounces semisweet chocolate |
1/2 cup unsalted butter, softened |
1 cup dark brown sugar |
1/2 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
1 cup chocolate chips |
Directions:
1. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
2. Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
3. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
4. Pour in melted chocolate and beat until combined.
5. Add flour mixture and chocolate chips and mix on low just until incorporated.
6. Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
7. Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
8. Roll dough into 11/2-inch balls and place on sheets about 2 inches apart.
9. Bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
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