Friday, December 30, 2016

Dark Chocolate Chip Espresso Cookies

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I really loved these little cookies, and not to mention super easy to whip up! I made them for some teachers and put them in the large pretzel bags which you’ll see at the end of the post. They fit nicely in the goody boxes I made.


Dark Chocolate Chip Espresso Cookies

(Adapted from Authentic Suburban Gourmet)

I made 5 dozen 1” balls


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Makes about 18 cookies


2 sticks cold and cubed unsalted butter

1 1/4 cup granulated sugar

2 eggs

1/2 cup good quality dark cocoa powder

2 1/4 cups all-purpose flour

1 tsp Kosher salt

1 teaspoon baking powder

1 Tablespoon Espresso powder

2 cups semi-sweet chocolate chips (I used 12oz Ghiradelli semi-sweet)


Preheat oven to 350 degrees


In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy.


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Add eggs and beat until well-incorporated, then beat in cocoa powder and espresso powder.


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Mix in flour, salt and baking powder until just combined.


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Gently fold in remaining ingredients.


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Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. I used a 1 inch cookie scooper and put two balls together and rolled until one large ball. Laid on cookie sheet and slightly flattened.


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Bake in the preheated oven 10 to 12 minutes depending on how gooey you like the middles and longer is crispier.

Let cool on a rack and store in an airtight container.

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