Stir together sugar, cocoa, and espresso powder in a medium bowl. Stir in oil until smooth. Stir in eggs, one at a time, and vanilla.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Adding instant espresso or instant coffee helps richen the flavor of the chocolate, and with double chocolate, everyone will like them twice as much.
Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee granulated sugar | ||
| ¾ c. Hy-Vee baking cocoa | ||
| ¼ c. instant espresso powder | ||
| ¾ c. Hy-Vee vegetable oil | ||
| 4 Hy-Vee large eggs, room temperature | ||
| 1 tbsp. Hy-Vee vanilla extract | ||
| 2 c. Hy-Vee all-purpose flour | ||
| 2 tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| 1 c. Hy-Vee mini semisweet chocolate baking chips | ||
| ½ c. Hy-Vee powdered sugar |
Things To Grab
- Two medium bowls
- Whisk
- Baking sheets
- Parchment paper
- Wire racks
Directions
Whisk together flour, baking powder, and salt; stir into cocoa mixture until combined. Stir in chocolate chips. Cover and chill at least 4 hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into 1½-inch balls. Roll in powdered sugar to coat. Place 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes or until edges are firm and cookies no longer appear wet. Cool 1 minute on cookie sheets. Transfer cookies to wire racks to cool completely.
Nutrition facts
Servings
150 Calories per serving
1 cookie each
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrates: 22g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium -3%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Seasons Holiday 2012.