Double-Chocolate Espresso Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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Field editor Cindi Paulson of Anchorage, Alaska promises, Anyone who is a chocolate and espresso fan is sure to love these! Ingredients:
3 ounces unsweetened chocolate, chopped |
2 cups (12 ounces) semisweet chocolate chips, divided |
1/2 cup butter, cubed |
1 tablespoon instant coffee granules |
1 cup plus 2 tablespoons sugar |
3 eggs |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
2. In a small bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks. Yield: 3 dozen.
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