DARK CHOCOLATE ESPRESSO COOKIES
Author: Anna Bradley
Recipe type: Dessert
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 16-18
Warning: for serious coffee lovers only!! Soft-baked dark chocolate mocha cookies, filled with chocolate chips and chocolate-covered espresso beans!
INGREDIENTS
list of 14 items
1 cup Flour (All Purpose Flour OR Better Batter Gluten Free Flour)
¼ cup Unsweetened Dark Cocoa Powder
¼ cup Unsweetened Cocoa Powder
2 teaspoons Instant Coffee Granules
1 teaspoon Baking Soda
¼ teaspoon Salt
½ cup Butter, softened to room temperature
½ cup Dark Brown Sugar
½ cup Granulated Sugar
1 Large Egg
2 teaspoons Vanilla Extract
1 cup Chocolate (or Dark Chocolate!) Covered Espresso Beans (optional-more for topping)
⅓ cup Semi-Sweet Chocolate Chips (optional-more for topping)
1 Tablespoon Milk
list end
INSTRUCTIONS
list of 12 items
1. In a medium mixing bowl, whisk together Flour, Dark Cocoa, Cocoa, Instant Coffee Granules, Baking Soda, and Salt. Set aside.
2. In a large mixing bowl, using an electric hand mixer, cream together softened Butter, Dark Brown Sugar, and Granulated Sugar until very fluffy, about
2 minutes. Add Egg and Vanilla, and continue to beat until well incorporated, about 2 minutes more.
3. Pour dry ingredients into bowl of wet ingredients, and stir by hand, using a large spatula or wooden spoon, until just combined. The mixture will be
thick; do not overmix.
4. Add Espresso Beans, Chocolate Chips, and Milk, and stir by hand until evenly incorporated.
5. Cover dough tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days.
6. When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
7. Remove dough from refrigerator, and using your hands, roll about 2 Tablespoons of dough into a ball and set onto prepared baking sheet. Repeat with
remaining dough.
8. Bake cookies for 11-13 minutes, until the edges are set. Cookies may look slightly underbaked, and this is what you want!
9. Allow cookies to cool on the baking sheet for about 10 minutes more. (Immediately after removing from oven, you may press a few more espresso beans/chocolate
chips onto the tops of the cookies for looks if you wish.)
10. Transfer cookies to a wire rack to cool completely.
11. Store cookies in a tightly sealed container at room temperature for up to 5 days, or in the freezer (in a ziplock freezer bag) for up to 3 months.
12. Makes 16-18 cookies.
from the seasoned mom
Author: Anna Bradley
Recipe type: Dessert
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 16-18
Warning: for serious coffee lovers only!! Soft-baked dark chocolate mocha cookies, filled with chocolate chips and chocolate-covered espresso beans!
INGREDIENTS
list of 14 items
1 cup Flour (All Purpose Flour OR Better Batter Gluten Free Flour)
¼ cup Unsweetened Dark Cocoa Powder
¼ cup Unsweetened Cocoa Powder
2 teaspoons Instant Coffee Granules
1 teaspoon Baking Soda
¼ teaspoon Salt
½ cup Butter, softened to room temperature
½ cup Dark Brown Sugar
½ cup Granulated Sugar
1 Large Egg
2 teaspoons Vanilla Extract
1 cup Chocolate (or Dark Chocolate!) Covered Espresso Beans (optional-more for topping)
⅓ cup Semi-Sweet Chocolate Chips (optional-more for topping)
1 Tablespoon Milk
list end
INSTRUCTIONS
list of 12 items
1. In a medium mixing bowl, whisk together Flour, Dark Cocoa, Cocoa, Instant Coffee Granules, Baking Soda, and Salt. Set aside.
2. In a large mixing bowl, using an electric hand mixer, cream together softened Butter, Dark Brown Sugar, and Granulated Sugar until very fluffy, about
2 minutes. Add Egg and Vanilla, and continue to beat until well incorporated, about 2 minutes more.
3. Pour dry ingredients into bowl of wet ingredients, and stir by hand, using a large spatula or wooden spoon, until just combined. The mixture will be
thick; do not overmix.
4. Add Espresso Beans, Chocolate Chips, and Milk, and stir by hand until evenly incorporated.
5. Cover dough tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days.
6. When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
7. Remove dough from refrigerator, and using your hands, roll about 2 Tablespoons of dough into a ball and set onto prepared baking sheet. Repeat with
remaining dough.
8. Bake cookies for 11-13 minutes, until the edges are set. Cookies may look slightly underbaked, and this is what you want!
9. Allow cookies to cool on the baking sheet for about 10 minutes more. (Immediately after removing from oven, you may press a few more espresso beans/chocolate
chips onto the tops of the cookies for looks if you wish.)
10. Transfer cookies to a wire rack to cool completely.
11. Store cookies in a tightly sealed container at room temperature for up to 5 days, or in the freezer (in a ziplock freezer bag) for up to 3 months.
12. Makes 16-18 cookies.
from the seasoned mom
