double chocolate espresso cookies
(1 rating)
I made these cookies last night for the first time, and they were oh-so-delicious!! They have an extreme chocolate flavor, but they are not overly sweet. If you're a chocolate lover like me...you will LOVE them! I took them to work today, and everyone else loved them too. I found this recipe on a blog called, "The Cutting Edge of Ordinary". Try them...you'll be glad you did!
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(1 rating)
yield
serving(s)
Ingredients For double chocolate espresso cookies
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3squares (1 oz. each) unsweetened chocolate, chopped
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2 csemi-sweet chocolate chips, divided
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1 stickbutter, cubed
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1 Tbspinstant coffee or espresso powder
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1 cplus 2 tablespoons, sugar
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3eggs
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3/4 call purpose flour
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1/2 tspbaking powder
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1/4 tspsalt
How To Make double chocolate espresso cookies
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1In a small saucepan, melt the unsweetened chocolate, 1 cup of the semi-sweet chocolate chips, the butter, and the instant coffee or espresso powder. Stir until smooth. Remove from heat and set aside to cool.
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2In a mixing bowl, beat the sugar and eggs together for 3 minutes, until thick & lemon colored. Add the chocolate mixture and beat together. Combine the flour, baking powder & salt, and add to mixture. Stir in the remaining cup of chocolate chips.
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3Drop by heaping teaspoonfuls, about 2 in. apart, on to a parchment lined baking sheet. Bake at 350 degrees for about 9-12 minutes (mine took about 9 1/2 min.), or until puffed and cracked on top. Let cool about 5 minutes, then remove to wire rack to finish cooling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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