Chocolate-Covered Espresso Cookies

Photo: Kate Sears; Styling: Gerri Williams for James Reps

"I just love the speckled look the instant coffee gives these cookies, like good vanilla ice cream." --Danielle Antinozzi, 23, Rowlett, Texas

Yield: Yields: 33 cookies
Cost per Serving: $0.11
Recipe from All You

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Recipe Time

Prep Time:
Bake: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 5g
  • Saturated fat: 3g
  • Protein: 1g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Sodium: 76mg

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)

Preparation

  1. 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. 2. Add flour mixture to butter mixture and stir until just combined. Gently mix in espresso beans.
  3. 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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