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    You are in: Home / Recipes / Double Chocolate-Cherry Espresso Drops Recipe
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    Double Chocolate-Cherry Espresso Drops

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    gailanng's Note:

    A Startribune cookie bake-off winning recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. Line baking sheets with parchment paper.
    2. 2
      In a small bowl, mix instant espresso powder and water and reserve. In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve. In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes. Add dark brown sugar and beat an additional 30 seconds. Add egg and beat until thoroughly incorporated. Add vanilla extract and reserved espresso mixture and beat until thoroughly incorporated. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in cherries and chocolate chips.
    3. 3
      Using a 1-inch scoop, drop cookie dough on prepared baking sheets, spacing dough 2 inches apart. Bake for 8 to 10 minutes; because cookie is very dark, it's difficult to tell if they are overbaked. Watch center of cookies; when they lose their gooey quality, they are done. Remove from oven and cool on baking sheets for 10 minutes before transferring cookies to a wire rack to cool completely. In a microwave oven, or using a double boiler over gently simmering water, melt almond bark and lightly drizzle over cookies, optional.

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    Nutritional Facts for Double Chocolate-Cherry Espresso Drops

    Serving Size: 1 (693 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1413.8
    Calories from Fat 651
    Total Fat 72.3 g
    Saturated Fat 43.8 g
    Cholesterol 215.0 mg
    Sodium 985.8 mg
    Total Carbohydrate 201.1 g
    Dietary Fiber 16.1 g
    Sugars 128.5 g
    Protein 19.2 g

    The following items or measurements are not included:

    dried cherries

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