Crisp Chocolate Espresso Ribbon Cookies Food

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

CHOCOLATE ESPRESSO COOKIES

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.

CRISP CHOCOLATE ESPRESSO RIBBON COOKIES (COOKIE MIX)

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
• In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.
• Divide dough in half; place half of dough in another bowl.
• Stir melted chocolate into half of dough.
• To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan.
• Evenly press half of espresso dough over chocolate dough in pan.
• Repeat with remaining chocolate dough and espresso dough.
• Fold plastic wrap over dough to cover.
• Refrigerate about 2 hours or until firm.
• Heat oven to 350°F.
• Remove dough from pan; unwrap.
• Place dough on cutting board.
• Cut dough crosswise into 4 equal pieces.
• Cut each piece crosswise into 1/4-inch slices.
• On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets to cooling rack.

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.