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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Give the gift of chocolate … and espresso … and cookies, all in one holiday cookie.
Servings and Ingredients
Ingredients
Serves 42
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Large bowl
- Electric mixer
- Tablespoon
- Wire cooling rack
Directions
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.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 15mg
- Sodium: 5mg
- Total Carbohydrates: 10g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
From the week of December 4, 2019