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.
Give the gift of chocolate … and espresso … and cookies, all in one holiday cookie.
Servings and Ingredients
|1 (4-oz.) bittersweet chocolate baking bar, chopped|
|½ (4-oz.) unsweetened chocolate baking bar, chopped|
|⅓ c. Hy-Vee unsalted 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 chips|
|Zöet extra dark chocolate bars, broken into pieces|
Things To Grab
- Cookie sheets
- Parchment paper
- Medium saucepan
- Large bowl
- Electric mixer
- Wire cooling rack
Combine sugar, espresso, eggs, and vanilla in a large bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes, mixing well. Beat in cooled chocolate mixture; mix well. Combine flour and baking powder; add to chocolate mixture and combine well. Stir in chocolate chips (dough will be soft). Cover and chill 20 minutes.
Preheat oven to 350 degrees. Using a tablespoon, scoop dough in mounds and place 2-inches apart on prepared cookie sheets. Bake for 8 minutes or just until set around edges. Let stand on cookie sheet for 1 minute. Place one piece of Zöet extra dark chocolate bar pieces into center of each cookie; cool completely.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 15mg
- Sodium: 5mg
- Total Carbohydrates: 10g
- Protein: 1g
From the week of December 4, 2019