Chocolates Final Bow Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 36 |
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A delicious, decadent and darkly rich double-chocolate cookie that uses olive oil for a chewy treat and espresso for an adult twist. Ingredients:
3/4 cup chocolate chips |
4 tbs. olive oil |
1/2 cup packed brown sugar |
1 tbs. vanilla extract |
1 tbs. brewed espresso |
1/2 cup flour |
1/4 cup whole-wheat flour |
1/2 cup cocoa powder, sifted |
1 tsp. baking powder |
pinch salt |
2 eggs |
2/3 cup granulated sugar |
Directions:
1. Preheat oven to 350F. Lightly spray cookie sheets with nonstick cooking spray.
2. Melt chocolate chips and oil in top of double boiler over boiling water and medium-low heat, stirring to blend.
3. Stir in brown sugar, vanilla and coffee. Remove from heat, and set aside.
4. Whisk together flour, cocoa, baking powder and salt.
5. Using an electric mixer on high speed, beat eggs and sugar 3 minutes.
6. Reduce speed to low, and slowly add melted chocolate mixture.
7. Beat in flour/cocoa mixture.
8. Scoop heaping tablespoons of dough onto cookie sheet, placing them about 2 inches apart.
9. Bake for about 15 minutes, or until center of cookie sets.
10. Remove from oven, and cool on wire racks.
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