Showing posts with label espresso. Show all posts
Showing posts with label espresso. Show all posts

Tuesday, June 26, 2012

. . . Cookie Time Tuesday--Espresso Chocolate Chunk Cookies . . .


I was cruising the web for new cookie recipes when I ran across this one TWICE--once on Food Network and then again on Tracey's Culinary Adventures so I figured I should give it a try.

This recipe has a really nice punch with having the espresso powder in it.  I will for sure make this one again but I did learn to adjust a couple things and it's noted on the Printable Recipe.

I think you will really enjoy this recipe!  It has the best flavor if you like coffee like I do.  Even my son was impressed with them...He said "These taste just like a cup of coffee".

• • •
  You will need:
1/2 cup (1 stick) butter, at room temperature
1 cup packed light brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chunks 

 • • •
• Gather ingredients
• Combine Butter and sugars until well combined
• Add the egg and vanilla and mix well
• Combine the dry ingredients and mix well
• Add the flour mixture to the sugar and butter mixture
• Add chocolate chunks to the batter
• Refrigerate the dough for a awhile and then roll into balls.  I found that it was best to toss the rolled dough in a little flour and then flatten on a silpat or parchment paper lined baking sheet.
• Bake for 14 to 15 minutes until done

 • • • Yummy!
 • • • Richness!

• • • Espresso!



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Tuesday, September 6, 2011

. . . Cookie Time Tuesday-Espresso Chocolate Toffee Chip Shortbread . . .

I love a good shorbread cookie but will be honest and say that I've never made them.  This recipe is so easy and turns out great.  The cookie is soft but crunchy which is a winning combination in my opinion.

The orginal recipe came from Use Real Butter (she got it from Smitten Kitchen which is another amazing blog) but I adapted it a little bit.  I added in the Toffee Chips versus just doing the plain chocolate chips.  The toffee added a nice flavor and helps to bring out the espresso flavoring as well.  The toffee would certainly be optional and not a must.

I hope you enjoy these!  I am for sure adding this to my list of "Gift" cookies because I think everyone would enjoy them.

 • • • • • • • • • • • • • • • • • • • • •
Print Recipe HERE
You Will Need:
1 tbsp instant espresso powder
1 tbsp boiling water
1 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup mini chocolate chips and toffee chips 

 • Gather ingredients
• Mix espresso powder and boiling water together and set aside
• Beat butter and confectioners sugar together until smooth (about 3 minutes)

 • Add vanilla and espresso to the creamed mixture and mix well
• Add in flour just until combined--don't over beat it
• With a spatula mix in your chips
• Place dough in a gallon size ziploc bag

• Use a rolling pin to roll out the dough inside the bag
• The dough will fill the entire bag.  I had some "spillage" so it didn't seal.  Place dough in the refrigerator for 2 hours or up to 2 days
• Remove chilled dough from ziploc bag and use a ruler to cut the dough at 1 1/2 inch intervals
• Place on a silpat or parchment paper lined baking sheet

 
• Gently poke each cookie with a fork (I did one batch like this and one batch without and either way is just fine but the batch without the fork punctures looked prettier)
• Bake for 18 to 20 minutes


YUMMY in the TUMMY!
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