Wednesday, January 26, 2011

Double-Chocolate Espresso Cookies

I made these cookies as a welcome gift for my Bible study group. The study series that we are doing is called Coffee Cup Bible studies. I immediately got requests for the recipe, so here it is. This recipe is from Cindi Paulson of Anchorage, Alaska (Alaska girls rock!) and was published in one of my Taste of Home magazines.

3 squares (1 oz each) unsweetened chocolate
2 cups (12 oz) semisweet chocolate chips, divided
1/2 cup butter
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.

In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.

Drop by rounded teaspoonfuls 2 in. apart onto either parchment paper (which I found to be much easier) or greased baking sheets. Bake at 350 degrees for 10-12 minutes or until puffed and tops are cracked. Cool for five minutes before removing to wire racks to cool.

Yield: 3 dozen

1 comment:

  1. Thanks for sharing so many great recipes! Can't wait to try some of them!

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