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Mocha Cookies

Quentin Bacon
Yield Makes 12 servings (serving size: 1 cookie)

Ingredients

  • 2 tablespoons butter
  • 2 ounces semisweet chocolate
  • 1 egg
  • 1 teaspoon instant espresso powder
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate

Nutrition Information

  • calories 90
  • fat 5 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 60 mg
  • calcium 8 mg

How to Make It

  1. Melt butter and 2 ounces semisweet chocolate in a microwave. Meanwhile, put egg, espresso powder, and sugar into a bowl; whisk for about 1 minute or until light. Combine melted-chocolate mixture with the egg mixture, scraping bowl if necessary. Sift together flour, baking powder, and salt; combine with the chocolate mixture, and mix well. Finely chop 2 ounces semisweet chocolate, and add to bowl, mixing until well-incorporated. Let chill for 15 minutes. Form a 6-inch log, and freeze for 3 hours or overnight. Preheat oven to 325°. Slice into 1/2-inch-thick slices, and place on baking sheet. Bake for 12 minutes. Cool on wire rack, and serve.