Eyes-Wide-Open Espresso Cookies |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 45 |
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Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/4 cup packed brown sugar |
1 egg |
1 1/4 cups all-purpose flour |
6 tablespoons baking cocoa |
2 teaspoons finely ground espresso beans |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup semi-sweet chocolate chips |
45 chocolate-covered coffee beans |
Directions:
1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg. Combine the flour, cocoa, espresso beans, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
2. Drop by rounded teaspoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 350° for 8-10 minutes or surface cracks. Immediately press a coffee bean into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
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