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....
My Private Note
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
- 1For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- 2Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.
- 3Combine 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.
- 4For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.
- 5Scoop 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.
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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
- Total Fat 6.7 g
- Saturated Fat 3.7 g
- Cholesterol 21.6 mg
- Sodium 30.6 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 1.0 g
- Sugars 12.7 g
- Protein 2.1 g