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    You are in: Home / Recipes / Milk Chocolate Espresso Cookies Recipe
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    Milk Chocolate Espresso Cookies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Buster's friend's Note:

    Chocolate... espresso.... cookie.... Couldn't pass this recipe up when finding it in The Washington Post. Adapted from a recipe by Rachel Thebault, owner and head confectioner of Tribeca Treats in New York City. Saving for making later (still awash in Christmas cookies here! LOL). I like to make the dough & refrigerate - then scoop what I want & re-fridge the rest for fresh cookies another time. Hope these will work that way - bet they will. Chocolate... espresso....

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    • 2 1/4 cups flour, about (225 grams)
    • 11 tablespoons unsweetened cocoa powder, sifted (77 grams, not Dutch-process)
    • 4 tablespoons instant espresso powder, such as Medaglia d'Oro brand (22.4 grams)
    • 2 teaspoons baking powder (5.4 grams)
    • 11 1/2 tablespoons unsalted butter, at room temperature (167 grams)
    • 1 1/2 cups sugar, divided (313 grams)
    • 1 tablespoon vanilla extract
    • 2 large eggs
    • 14 ounces milk chocolate, coarsely chopped

    Directions:

    1. 1
      For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
    2. 2
      Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.
    3. 3
      Combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 5 minutes, until light and fluffy. Add the vanilla extract, then the eggs one at a time, beating well after each addition. Reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone. Stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.
    4. 4
      For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.
    5. 5
      Scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture. Place them 2 inches apart on the lined baking sheets. Bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack. Repeat as needed to use all the dough.

    Ratings & Reviews:

    • on September 10, 2013

      55

      Great cookie. Made half a recipe and got 18 from the batch. Accidentally grabbed the dark chocolate but turned out great with milk choc. chips.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Milk Chocolate Espresso Cookies

    Serving Size: 1 (1334 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 146.4
     
    Calories from Fat 61
    41%
    Total Fat 6.7 g
    10%
    Saturated Fat 3.7 g
    18%
    Cholesterol 21.6 mg
    7%
    Sodium 30.6 mg
    1%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 12.7 g
    50%
    Protein 2.1 g
    4%

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