{print this recipe}
A friend served these at our playgroup recently and I had to get the recipe. So, so yummy. Rich, chocolatey, soft and yummy. They can be made without the espresso too, if you prefer.
A friend served these at our playgroup recently and I had to get the recipe. So, so yummy. Rich, chocolatey, soft and yummy. They can be made without the espresso too, if you prefer.
makes: 18-22 cookies
INGREDIENTS
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
3. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla.
4. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
5. Drop dough by two heaping tablespoons, 3 inches apart, onto parchment lined baking sheets. Bake until edges are dry, 12 to 15 minutes.
6. Transfer cookies to a wire rack to cool completely. To store, keep in an airtight container at room temperature, up to 3 days.
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
3. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla.
4. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
5. Drop dough by two heaping tablespoons, 3 inches apart, onto parchment lined baking sheets. Bake until edges are dry, 12 to 15 minutes.
6. Transfer cookies to a wire rack to cool completely. To store, keep in an airtight container at room temperature, up to 3 days.
1 comment:
These are great. I just tried a new cookie that is a great gingersnap- it's the best recipe I've found, so I thought I'd share. The first batch I did the glaze, I think it's fine without. It's from Sunset.
http://tinyurl.com/5hbz5b
Post a Comment