TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES
This is one of my favorite cookie recipes. The dough can be frozen and used later, if you don't want to make them all at once. Just place balls of the cookie dough into freezer bags and toss them in the freezer. Bake them straight from the freezer, increasing the baking time by a couple of minutes to compensate for the frozen dough.
Provided by Annisette
Categories Drop Cookies
Time 25m
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven 375°F.
- In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
- Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
- Drop the dough by heaping tablespoons onto a cookie sheet.
- Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
- Allow to cool.
Nutrition Facts : Calories 3159.4, Fat 156.4, SaturatedFat 90.5, Cholesterol 444.8, Sodium 1610.1, Carbohydrate 431.5, Fiber 35.4, Sugar 284.2, Protein 42.8
DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 31m
Yield 10 to 12 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
- In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
- Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
CHOCOLATE ESPRESSO COOKIES
Mmmmmm - chocolate & coffee, two of my favorite things! Just add milk for a very grown up afternoon treat! Wonderful on Christmas cookie trays! From Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable by Anita Chu.
Provided by Busters friend
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
- Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
- In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
- Pour in melted chocolate and beat until combined.
- Add flour mixture and chocolate chips and mix on low just until incorporated.
- Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
- Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
- Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
- Bake for 8 to 10 minutes-cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
Nutrition Facts : Calories 93.6, Fat 5.7, SaturatedFat 3.4, Cholesterol 13.4, Sodium 26.9, Carbohydrate 11.8, Fiber 1.3, Sugar 6.8, Protein 1.6
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