Cocoa Espresso Cooler Food

DOUBLE CHOCOLATE AND ESPRESSO COOKIES

Double Chocolate and Espresso Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 31m

Yield 10 to 12 cookies

Number Of Ingredients 12

Ingredients

6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

DARK-CHOCOLATE COOKIES WITH ESPRESSO

Dark-Chocolate Cookies with Espresso image

Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 35m

Yield Makes 22

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
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

Steps:

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
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. 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.
Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 173 g, Fat 9 g, Fiber 1 g, Protein 2 g

COFFEE COOLER

Coffee Cooler image

A low calorie milkshake that can be modified to produce a variety of flavors, and is a great use for leftover coffee. Use different flavors of hot cocoa mix to make different flavored milkshakes.

Provided by SJKS

Categories Drinks Recipes Shakes and Floats Recipes

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups strong brewed coffee, room temperature
2 cups skim milk
1 (.55 ounce) package hot cocoa mix
2 tablespoons white sugar
1 banana, cut into chunks
1 teaspoon vanilla extract
10 ice cubes

Steps:

In the container of a blender, combine the coffee, milk, hot cocoa mix, sugar, banana, vanilla and ice cubes. Cover and blend until smooth and frothy. Pour into glasses and serve immediately.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 16.2 g, Cholesterol 1.6 mg, Fat 0.3 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 50.2 mg, Sugar 13.1 g

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