EYES-WIDE-OPEN ESPRESSO COOKIES RECIPE

Eyes-Wide-Open Espresso Cookies Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1-1/4 cups all-purpose flour
6 tablespoons baking cocoa
2 teaspoons finely ground espresso beans
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
45 chocolate-covered coffee beans

Steps:

In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg. Combine the flour, cocoa, espresso beans, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or surface cracks. Immediately press a coffee bean into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Yield: 45 cookies.
Originally published as Eyes-Wide-Open Espresso Cookies in Taste of Home
October 2011, p31
Nutritional Facts
cookie equals 71 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 44 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
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