Ingredients for Buddha Bellies
- Cake Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Instant Coffee Powder
- 2 tablespoons boiling water
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- Unsalted Butter
- 2 large eggs
- 1 cup granulated sugar
- 1 cup chopped walnuts
- Bittersweet Chocolate Chips
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How to Make Buddha Bellies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use non-stick cooking spray.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a small bowl, combine 2 tablespoons instant coffee granules with 2 tablespoons boiling water. Stir until a smooth paste forms. Let cool slightly.
- Stir in 1 teaspoon vanilla extract into the coffee paste.
- In a medium saucepan over medium-low heat, melt 4 ounces unsweetened chocolate, 4 ounces bittersweet chocolate, and ½ cup (1 stick) unsalted butter. Stir until smooth. Remove from heat.
- In a stand mixer fitted with the whisk attachment, beat 2 large eggs and 1 cup granulated sugar together on high speed until light and fluffy (6-8 minutes).
- Gradually add the cooled coffee paste to the egg mixture, beating on medium speed until combined.
- With the mixer on low speed, gradually add the melted chocolate mixture. Mix until just combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts and 1 cup chocolate chips.
- Using a ¼ cup measuring scoop, portion the dough onto the prepared baking sheets, leaving 3-4 inches between each cookie.
- Bake for 14-16 minutes, or until the edges are set and the tops are cracked but the centers are still slightly moist.
- Let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
186g
Fat
88g
Carbs
22g
