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Old 12-18-2012, 06:57 PM   #1
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Espresso Double Chocolate Cookie

How about a chocolate cookie with a hint of coffee to it? My wife Joyce is a tea drinker and hates coffee but she loves the taste of this cookie. This is a great tasting Christmas cookie. Here’s the recipe.

DOUBLE CHOCOLATE ESPRESSO COOKIES

This recipe makes 12 large cookies

1/3 cup dark chocolate-covered espresso beans
6 ounces of Baker’s semi-sweet baking squares
2 tablespoons of unsalted butter (room temperature)
1 cup of flour
2 tablespoons of unsweetened cocoa powder
¼ teaspoon of salt
1 teaspoon of baking powder
¾ cup of sugar
2 tablespoons of water
2 eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup semi-sweet Nestle chocolate chips

DIRECTIONS

Preheat over to 300 degrees F and put an oven rack in the center position. Line 2 baking sheets with parchment paper. Set aside. Cut the chocolate baking squares into ½ inch pieces and set aside.

In a food processor finely chop the chocolate covered espresso beans. In a medium bowl, mix together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, mix together sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth.

In a small microwavable bowl, combine the ½ inch pieces of chocolate and butter. Place in a microwave and heat until the mixture is smooth stirring occasionally. This will probably only take about 90 seconds on high (depending on the power of your microwave). Fold the melted chocolate into the batter. Stir in the chocolate chips.

Scoop level ¼ cupfuls of the batter onto the prepared baking sheets. I only put six per sheet. Bake until slightly the tops begin to crack, about 18 minutes, plus or minus. Allow the cookies to cool completely on the baking sheets before removing.

Yes, ¼ cupful of batter makes a big cookie but it will turn out as a firm cookie on the outside and soft on the inside. The finely chopped coffee beans add a bit of crunch to the cookie. Here’s a photo to give you and idea of what they look like and how big they are.
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Old 12-18-2012, 07:20 PM   #2
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Those look delicious!
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Old 12-18-2012, 08:35 PM   #3
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Man, I bet I could eat a few of those with a big glass of cold milk! They look great! Thanks for sharing.
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Old 12-18-2012, 08:38 PM   #4
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Quote:
Originally Posted by Oakman
How about a chocolate cookie with a hint of coffee to it? My wife Joyce is a tea drinker and hates coffee but she loves the taste of this cookie. This is a great tasting Christmas cookie. Here’s the recipe.

DOUBLE CHOCOLATE ESPRESSO COOKIES

This recipe makes 12 large cookies

1/3 cup dark chocolate-covered espresso beans
6 ounces of Baker’s semi-sweet baking squares
2 tablespoons of unsalted butter (room temperature)
1 cup of flour
2 tablespoons of unsweetened cocoa powder
¼ teaspoon of salt
1 teaspoon of baking powder
¾ cup of sugar
2 tablespoons of water
2 eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup semi-sweet Nestle chocolate chips

DIRECTIONS

Preheat over to 300 degrees F and put an oven rack in the center position. Line 2 baking sheets with parchment paper. Set aside. Cut the chocolate baking squares into ½ inch pieces and set aside.

In a food processor finely chop the chocolate covered espresso beans. In a medium bowl, mix together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, mix together sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth.

In a small microwavable bowl, combine the ½ inch pieces of chocolate and butter. Place in a microwave and heat until the mixture is smooth stirring occasionally. This will probably only take about 90 seconds on high (depending on the power of your microwave). Fold the melted chocolate into the batter. Stir in the chocolate chips.

Scoop level ¼ cupfuls of the batter onto the prepared baking sheets. I only put six per sheet. Bake until slightly the tops begin to crack, about 18 minutes, plus or minus. Allow the cookies to cool completely on the baking sheets before removing.

Yes, ¼ cupful of batter makes a big cookie but it will turn out as a firm cookie on the outside and soft on the inside. The finely chopped coffee beans add a bit of crunch to the cookie. Here’s a photo to give you and idea of what they look like and how big they are.
Sounds delicious! Will be baking some of these for sure. Thank you.
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Old 12-19-2012, 07:52 AM   #5
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I can guarantee this cookie will take care of any chocolate or caffine fix you might need.

They really are rich and delicious so one cookie will leave you full and satisfied.
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