CHOCOLATE CHIP-ESPRESSO COOKIES

Chocolate Chip-Espresso Cookies image

Provided by Vanessa

Categories Dessert

Time P1DT20m

Yield 30 cookies

Number Of Ingredients 8

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups semi-sweet chocolate chips
4 tablespoons unsalted butter (1/2 stick)
2 large eggs
3/4 cup granulated sugar
1 teaspoon ground espresso or 1 teaspoon other finely ground dark-roasted coffee beans

Steps:

In a small, combine flour, baking powder and salt. Set aside.
Bring 2 cups water to a boil in a pot. Lower to a simmer. Put a glass bowl over the pot; melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until it melts.
In a large bowl, whisk the eggs and sugar together until light and fluffy. Stir in the espresso, then mix in the chocolate mixture. Let it cool.
Stir in the flour mixture and the remaining 3/4 cup chocolate chips. Put bowl in the fridge for 15-30 minutes to the the dough firm up.
Make tablespoon-sized dough balls. Put on cookie sheet and freeze overnight. If a cookie sheet won't fit in your freezer, you can use a plate.
To bake, preheat oven to 375ºF. Completely grease a NEW cookie sheet. Don't thaw the dough. Arrange dough balls 2 inches apart on the pan.
Bake 7-10 minutes, checking to see if they're done by sticking a toothpick inches If it comes out close to clean, they're ready! If it comes out wet with batter, continue to bake cookies until done. Enjoy!
Note: Baking cookies straighht from the freezer will make them chewier on the inside and crispier on the top!

Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 3.6, Cholesterol 18.2, Sodium 28.8, Carbohydrate 14.7, Fiber 0.8, Sugar 12.7, Protein 1.1