Decadent Chocolate-Espresso Cookies
Give the gift of chocolate ... and espresso ... and cookies, all in one holiday cookie box.
Servings and Ingredients
|4 oz.||bittersweet chocolate, chopped|
|2 oz.||unsweetened chocolate chopped|
|⅓ c.||Hy-Vee butter|
|1 c.||Hy-Vee granulated sugar|
|1 tbsp.||freshly ground espresso beans|
|2||Hy-Vee large eggs|
|½ tsp.||Hy-Vee vanilla extract|
|⅓ c.||Hy-Vee all-purpose flour|
|¼ tsp.||Hy-Vee baking powder|
|1 c.||Hy-Vee semisweet chocolate pieces|
- Line cookie sheets with parchment paper; set aside. Combine bittersweet chocolate, unsweetened chocolate and butter in a medium saucepan. Heat and stir over low heat until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.
- Combine sugar, espresso, eggs and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes, mixing well. Beat in cooled chocolate mixture, mixing well. Combine flour and baking powder; add to beaten mixture and combine well. Stir in chocolate pieces. Dough will appear soft like brownie dough. Cover and let stand for 20 minutes or until slightly thickened.
- Preheat oven to 350 degrees. Using a 1-tablespoon measure ice cream scoop, scoop dough in mounds 2 inches apart on prepared cookie sheets. Bake for about 8 minutes or just until set. Let stand on wire rack for 1 minute. Transfer cookies to a wire rack; cool. Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
80 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 10mg
- Total Carbohydrates: 10g
- Protein: 1g
Vitamin A 2%
Vitamin C 0%
Hy-Vee Seasons Holiday 2010.