This recipe is a good way to use any of these chocolate covered espresso beans that you may have on hand. That is if you are willing to stop eating them straight out of the bag and think that it might be interesting and exciting to bake them into a cookie. A dark chocolate cookie, no less. And in addition to being loaded with tons and tons of these delicious little espresso beans, these cookies are also infused with copious amounts of ground espresso. Seriously, if you are looking for a total chocolate and espresso overload, look no further. This is just one of many coffee dessert recipes that put the final touch on a great meal. To concoct these decadent confections, you will need the following: 2 1/2 cups whole-wheat pastry flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 2 tablespoons espresso powder 3/4 teaspoon salt 1/2 cup natural cocoa or cacao powder 2 cups fine-grain natural granulated sugar 1 cup unsalted butter 2 large eggs 3 teaspoons vanilla extract 3/4 cup semi-sweet chocolate chips 8 ounces chocolate covered espresso beans First, you are going to want to preheat your oven to 375 degrees, and then assemble the dry ingredients in a large mixing bowl. Simply whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside. Then, assemble the wet ingredients in the largest mixing bowl you have on hand. Use an electric mixer to beat the butter until it is fluffy and lightens substantially in color. When your butter is of the proper consistency, beat in the sugar - it should become thick and frosting-like in consistency. Then, mix in the eggs one at a time, making sure that each egg is well incorporated before adding the next. You will need to scrape down the sides of the bowl while you mix to ensure proper blending of the ingredients. Finally, add the vanilla and mix until it is totally incorporated. Then, add the wet ingredients to the dry ingredients a little at a time, ensuring that each addition is well and truly incorporated before adding the next bit. Then, scoop medium sized scoops of the mixed dough onto an ungreased baking sheet. Alternatively, you can roll these into balls if you prefer. Then put the cookie sheet into the oven and bake for only ten minutes, no more. In fact, you may want to slightly under bake these cookies to ensure that they retain their moisture. Allow to cool for several minutes before serving (although you may want to sneak a cookie or two while they are still warm.) This recipe makes 2-3 dozen cookies, depending on how much dough you use in each scoop. If you are baking for a smaller crowd, this recipe keeps very well in the freezer. Simply put into the freezer rather than onto a cookie sheet after the dough is mixed. This will surely be one of the most favored coffee dessert recipes by your family.
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