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
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.
Add eggs and beat until well-incorporated, then beat in cocoa powder and espresso powder.
Mix in flour, salt and baking powder until just combined.
Gently fold in remaining ingredients.
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.
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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