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Chocolate-Covered Espresso Cookies

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 15 mins
Bake time 10 mins
Yield Yields: 33 cookies
"I just love the speckled look the instant coffee gives these cookies, like good vanilla ice cream." --Danielle Antinozzi, 23, Rowlett, Texas

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant coffee granules
  • 8 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 7 ounces dark chocolate-covered espresso beans (about 1 1/4 cups)

Nutrition Information

  • calories 105
  • fat 5 g
  • satfat 3 g
  • protein 1 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 15 mg
  • sodium 76 mg

How to Make It

  1. Preheat oven to 350°F. In a bowl, stir flour, baking soda, salt and coffee. In a separate bowl, using an electric mixer on medium speed, beat butter and both sugars until light, about 3 minutes. Beat in egg and vanilla; scrape down sides of bowl as necessary.

  2. Add flour mixture to butter mixture and stir until just combined. Gently mix in espresso beans.

  3. Spoon dough by tablespoonfuls onto 2 ungreased baking sheets, spacing about 1 inch apart. Bake until lightly browned, about 10 minutes, rotating sheets from top to bottom and front to back halfway through. Let stand 2 minutes, then remove cookies to a wire rack.