Espresso Nutella Cookies Food
CHOCOLATE ESPRESSO COOKIES
Categories Cookies Coffee Mixer Chocolate Dessert Bake Kid-Friendly Walnut Spring Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and grease 2 large heavy baking sheets.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
- Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
ESPRESSO- NUTELLA COOKIES
So my roommate and I were craving something sweet so I made this up with what we had around. My roomie loved them and used them as a quick pick me up in the morning.
Provided by Bubbles9
Categories Drop Cookies
Time 30m
Yield 18 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a small bowl combine flour baking soda and salt then set aside.
- In a large bowl cream butter, sugar and brown sugar with a hand mixer until light.
- Then beat in eggs cinnamon and vanilla until smooth.
- Gradually add flour mixture and stir by hand until well combined.
- Stir in espresso and Nutella just until the mixture is a uniform color.
- Bake 12-15 minutes or until just golden brown (don't over bake).
Nutrition Facts : Calories 250.9, Fat 12.5, SaturatedFat 7, Cholesterol 50.6, Sodium 285.7, Carbohydrate 32.5, Fiber 0.7, Sugar 20.1, Protein 2.7
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- Preheat oven to 325°F. Toast the hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 10 minutes. Vigorously rub the nuts in a clean, dry kitchen towel to remove any loose skins (some skins may not come off - that’s okay.) Cool to room temperature.
- In a food processor pulse the skinned, toasted hazelnuts with ½ cup of granulated sugar, until finely ground. Add the baking powder, salt and flour. Pulse a few times to combine.
- In a large mixing bowl beat the butter until creamy. Add the powdered sugar and beat until blended. Add the vanilla, egg, egg yolk, and espresso powder. Beat on medium speed until combined, scraping down the sides and bottom of the bowl as needed.
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- Combine the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat the Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and espresso powder and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the hazelnuts. Refrigerate the dough until firm, at least 2 hours and up to 24 hours.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Using a medium cookie scoop (or about 2 tablespoonfuls), roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a tad soft, about 10 minutes. Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
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