These cookies were a big hit over the holidays. They are a little hard, but if you dip them into your coffee or hot chocolate they are yummy! Don't eat to many because they will keep you awake.
Chocolate-Covered Espresso Cookies
"I just love the speckled look the instant coffee gives these cookies, like good vanilla ice cream." --Danielle Antinozzi, 23, Rowlett, Texas
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Bake: 10 Minutes
- Calories: 105
- Fat: 5g
- Saturated fat: 3g
- Protein: 1g
- Carbohydrate: 14g
- Fiber: 1g
- Cholesterol: 15mg
- Sodium: 76mg
- 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)
- 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.
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