Ingrédients pour Chocolate Espresso Cookies
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Semisweet Chocolate
- Unsalted Butter
- Dark Brown Sugar
- Sugar
- 2 large eggs
- Vanilla Extract
- 1 cup chocolate chips
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Comment préparer Chocolate Espresso Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 tablespoon instant espresso powder, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 1 cup semi-sweet chocolate chips, stirring frequently until smooth. Remove from heat.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar and ¾ cup packed brown sugar using a stand mixer on medium speed until light and fluffy (about 3-5 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the melted chocolate to the wet ingredients, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in 1 cup chocolate chips.
- Cover the dough and refrigerate for at least 15-20 minutes to firm up.
- Roll dough into 1-inch balls and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set. The centers will still appear slightly soft; they will firm up as they cool.
- 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
27g
Fat
17g
Carbs
3g
