Zutaten für Chocolate Mocha Spritz Cookies
- Unsweetened Chocolate
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Egg
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- Boiling Water
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Zubereitung von Chocolate Mocha Spritz Cookies
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the instant coffee granules and chocolate chips.
- Fit a cookie press with a desired tip (star or flower tips work well).
- Press the cookie dough onto ungreased baking sheets, leaving about 1 inch between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the cookies are lightly browned.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
7g
Carbs
1g