CHOCOLATE ESPRESSO COOKIES

Chocolate Espresso Cookies image

Provided by Busters friend

Categories Dessert

Time 40m

Yield 60 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3 tablespoons cocoa powder
2 1/2 teaspoons espresso powder, instant
1 3/4 teaspoons baking powder
1/4 teaspoon salt
12 ounces semisweet chocolate
1/2 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Steps:

Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
Pour in melted chocolate and beat until combined.
Add flour mixture and chocolate chips and mix on low just until incorporated.
Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
Bake for 8 to 10 minutes-cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.

Nutrition Facts : Calories 93.6, Fat 5.7, SaturatedFat 3.4, Cholesterol 13.4, Sodium 26.9, Carbohydrate 11.8, Fiber 1.3, Sugar 6.8, Protein 1.6