Zutaten für Resistance Is Futile Chocolate Espresso Bean Cookies
- 2 ¼ cups (280g) unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- Butter
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- Pure Vanilla Extract
- 2 large eggs
- Chocolate Covered Coffee Beans
- ½ cup (70g) chopped hazelnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Resistance Is Futile Chocolate Espresso Bean Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Resistance Is Futile Chocolate Espresso Bean Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 2 ¼ cups (280g) unbleached all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) (227g) softened unsalted butter, ¾ cup (150g) granulated sugar, and ¾ cup (150g) packed brown sugar until light and fluffy. Beat in 2 teaspoons vanilla extract.
- Add 2 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups (200g) chopped chocolate-covered espresso beans and ½ cup (70g) chopped hazelnuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown. Start checking at 9 minutes.
- Let the cookies stand on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Enjoy! (Yields approximately 24 cookies)
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
622g
Fat
303g
Carbs
86g
