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Espresso Chocolate Chip Cookies

June 01, 2012 | Comments: 0 | Views: 222

I'm not really sure if Espresso Chocolate Chip cookies qualify as a fancy dessert or not but Boy are they fun, and Oh so good! I love these cookies! This recipe is the basic Ghiradelli chocolate chip cookie recipe just tweaked a little to allow for the added espresso coffee, so they are very easy to make.

I have several people who have volunteered to be taste testers for my recipe's. Among them are my husband's co-workers. My husband is a nurse at a prison. One morning he brought a batch of these to work and they were gone in 20 minuets. My prison taste testers loved them. You've got to make these! They're so good!

Pre-heat oven to 375 degrees

2 sticks of butter, softened

¾ cup sugar

¾ cup packed brown sugar

2 eggs

2- teaspoons vanilla

1- teaspoon baking powder

½ -teaspoon salt

1- tablespoon hot water

1- tablespoon instant espresso powder

2 & ½ cups flour

1- 12- ounce package of mini semi-sweet chocolate chips

Cream together the butter and the sugar and brown sugar. Add eggs, vanilla, baking powder, and salt. Beat until thoroughly combined. In a microwave safe bowl, heat the 1- tablespoon water for about 15 seconds. Add the 1- tablespoon instant espresso powder and stir. Gradually combine the espresso coffee mixture into the cookie dough. Add the flour 1 cup at a time beating after each addition. Add the package of mini chocolate chips to the dough and stir until thoroughly combined. Drop by heaping tablespoon on to an ungreased cookie sheet. Bake for about 14 minuets until nicely browned. Do not underbake. Let cool on the cookie sheet for 2 or 3 minuets. Transfer cookies to a wire rack.

Just a couple of notes about these cookies. I think that the mini chocolate chips are better in this recipe than the larger variety. The mini chocolate chips become very evenly distributed throughout the cookie and give the cookie a good consistency. However, if you prefer the larger ones that's ok.

Secondly, most recipes will tell you not to over bake and I've instructed you to not under bake. That's because of the extra liquid from the espresso coffee. This cookie dough is a bit moister and if you underbake them, they will be doughy.

The espresso flavor in this cookie is subtle. It still tastes like a sweet cookie for dessert. I wanted to keep the espresso flavor subtle enough so that kids would still enjoy them. I would never dream of making a batch of cookies that my kid wouldn't love. I mean it's a cookie! Kids gotta like em too! These cookies will please both adults and children.

Author Laurie Bassart specializes in espresso coffee desserts. She has more delicious dessert recipe's on her website.

Source: EzineArticles
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