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Chocolate Espresso Cookies
These are decadent and a perfect treat for any true chocolate
lover!
What you need
- 1/2 cup flour
- 1/4 cup dutch process cocoa
- 1 tsp baking powder
- 1/8 tsp salt
- 4 tsp instant espresso powder
- 1/4 cup butter
- 2/3 cup brown sugar
- 1 egg
- 4 oz. bittersweet chocolate
- 1 tbl milk
- 1/2 cup powdered sugar
How to make it
- In a double boiler over simmering water, melt bittersweet chocolate -
set aside to cool slightly (if too hot will cook egg)
- Sift flour, cocoa, baking powder and salt
- Add espresso powder and set aside
- Cream butter and brown sugar
- Add egg and combine well
- Stir in bittersweet chocolate
- Fold in dry ingredients and add milk - don't overmix
- Pour onto plastic wrap and spread into a 1/2 inch thick rectangle
- Wrap and freeze for 45 minutes
- Preheat oven to 350º
- Remove dough from freezer and break off 1 inch pieces
- Roll into a ball and roll in powdered sugar
- Place on cookie sheet leaving about 1-2 inches in between cookies
- Bake 12 - 15 minutes
- Cool 5 minutes on sheet, then remove to cooling rack
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