ESPRESSO CHOCOLATE CHIP COOKIE
Steps:
- Preheat oven to 300 degrees F.
- Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
- Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
- Serve warm with a glass of milk.
CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
Provided by Kim
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
- Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g
DOUBLE-CHOCOLATE ESPRESSO COOKIES
Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON
Make and share this Chocolate Chip Cookies With Espresso and Cinnamon recipe from Food.com.
Provided by yooper
Categories Drop Cookies
Time 34m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray 2 large baking sheets with nonstick spray.
- Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
- Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla extract in large bowl until well blended.
- Beat in dry ingredients.
- Stir in all chocolate chips and walnuts.
- Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart (do not flatten dough).
- Bake cookies until brown on top but still slightly soft to touch, about 14 minutes.
- Cool on sheets.
ESPRESSO CHOCOLATE CHIP COOKIES
Dark chocolate cookies with white chocolate chips and gound espresso beans. The recipe was inspired by the dark chocolate cookies at Beantraders, the best coffee shop in Durham, NC. We always use Beantraders espresso beans for the recipe. The cookies are even better if warmed in a toaster oven.
Provided by mw20265
Categories Drop Cookies
Time 1h10m
Yield 55 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Grind the espresso beans to a fine powder.
- Combine flour, cocoa, ground espresso beans, baking soda and salt.
- In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
- Add eggs and vanilla extract. Beat well at medium speed for 2 minute.
- Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly!
- Stir in chocolate chips at slow speed to give the final cookie dough.
- Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven.
- Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 126.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 19.6, Sodium 82, Carbohydrate 16, Fiber 0.3, Sugar 11, Protein 1.3
CHOCOLATE CHIP-ESPRESSO COOKIES
Make and share this Chocolate Chip-Espresso Cookies recipe from Food.com.
Provided by Vanessa
Categories Dessert
Time P1DT20m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- In a small, combine flour, baking powder and salt. Set aside.
- Bring 2 cups water to a boil in a pot. Lower to a simmer. Put a glass bowl over the pot; melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until it melts.
- In a large bowl, whisk the eggs and sugar together until light and fluffy. Stir in the espresso, then mix in the chocolate mixture. Let it cool.
- Stir in the flour mixture and the remaining 3/4 cup chocolate chips. Put bowl in the fridge for 15-30 minutes to the the dough firm up.
- Make tablespoon-sized dough balls. Put on cookie sheet and freeze overnight. If a cookie sheet won't fit in your freezer, you can use a plate.
- To bake, preheat oven to 375ºF. Completely grease a NEW cookie sheet. Don't thaw the dough. Arrange dough balls 2 inches apart on the pan.
- Bake 7-10 minutes, checking to see if they're done by sticking a toothpick inches If it comes out close to clean, they're ready! If it comes out wet with batter, continue to bake cookies until done. Enjoy!
- Note: Baking cookies straighht from the freezer will make them chewier on the inside and crispier on the top!
Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 3.6, Cholesterol 18.2, Sodium 28.8, Carbohydrate 14.7, Fiber 0.8, Sugar 12.7, Protein 1.1
CHOCOLATE ESPRESSO COOKIES
Mmmmmm - chocolate & coffee, two of my favorite things! Just add milk for a very grown up afternoon treat! Wonderful on Christmas cookie trays! From Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable by Anita Chu.
Provided by Busters friend
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
- Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
- In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
- Pour in melted chocolate and beat until combined.
- Add flour mixture and chocolate chips and mix on low just until incorporated.
- Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
- Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
- Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
- Bake for 8 to 10 minutes-cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
Nutrition Facts : Calories 93.6, Fat 5.7, SaturatedFat 3.4, Cholesterol 13.4, Sodium 26.9, Carbohydrate 11.8, Fiber 1.3, Sugar 6.8, Protein 1.6
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