Ingrédients pour Espresso And Chocolate Chip Cookies
- 4 ounces bittersweet chocolate
- 2 ounces unsweetened chocolate
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- Instant Coffee
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Semi Sweet Chocolate Chips
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Comment préparer Espresso And Chocolate Chip Cookies
- Melt: In a medium saucepan, combine 4 ounces bittersweet chocolate, 2 ounces unsweetened chocolate, and 1 cup (2 sticks) unsalted butter. Heat over low heat, stirring constantly until smooth and melted.
- Cool: Remove from heat and let cool for 10-15 minutes.
- Combine Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, and 2 tablespoons instant espresso powder.
- Mix: Beat with an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy.
- Add Chocolate: Gradually add the cooled melted chocolate mixture to the wet ingredients, beating until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Chocolate Chips: Stir in 1 cup semi-sweet chocolate chips and ½ cup dark chocolate chips.
- Rest the Dough: Cover the dough with wax paper and let it rest at room temperature for 20 minutes to thicken.
- Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Bake: Scoop 3 ounces of dough per cookie, leaving 2 inches between each cookie. Bake for 12-14 minutes, or until the edges are set and the tops are no longer moist. Do not bake in a cold oven.
- Cool: Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
81g
Fat
32g
Carbs
8g
