Yields or Serves:
Rating:[Total: 2 Average: 5/5]
Chocolate covered espresso beans are so easy to find these days and sometimes you can even get them in bulk. These cookies are so grown up and sophisticated, but I’m sure that even the most down home person would love them.
- 1 Cup Unsalted Butter (Room Temperature)
- 1 Cup Sugar
- 1/2 Cup Dark Brown Sugar
- 1 Egg (Room Temperature)
- 1 1/2 Teaspoons Vanilla Extract
- 1 3/4 Cups Unbleached Flour
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/3 Cup Unsweetened Cocoa Powder
- 1 1/2 Cups Chocolate Covered Espresso Beans
- Preheat oven to 350 degrees.
- In large-size bowl, cream butter, sugar, and brown sugar with electric mixer on high speed until light and fluffy. Add egg and vanilla. Mix until well blended.
- In a medium-size bowl combine flour, baking soda, baking powder, and cocoa powder.
- Gently stir flour mixture into butter mixture and beat on low speed just until combined. You don’t want to over mix.
- Add espresso beans and stir until combined.
- Line two baking sheets with parchment paper. I’m a big believer in using parchment paper when baking cookies.
- Place rounded tablespoons of dough, spaced 2 inches apart, on baking sheets.
- Place in oven and bake 12 minutes until cookies are just crisp around the edges, but are still a bit soft and puffed in the center. Remember that every oven heats differently so you may need a minute or two more of baking.
- Remove from oven and allow to cool on baking sheets for 3 minutes. Transfer to wire racks to cool completely.
- Makes about 36 cookies.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved