This is a cookie that I made in a baking cooking class at Viking Cooking School. It has a delicious deep dark chocolate flavor with a hint of coffee. Use the best quality chocolate you can find for these since it’s the dominant flavor. Espresso powder can be a little hard to find in some stores. If it’s not with the coffee, check the ethic/italian aisle.
Chocolate Espresso Cookies
Serving Size : 24
6 tablespoons cocoa powder
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter
8 ounces bittersweet chocolate squares — chopped
2 large eggs
3/4 cup sugar
2 teaspoons espresso powder
2 teaspoons vanilla extract
1 cup hazelnut
- Preheat oven to 350 degrees. Place rack in center of oven.
- Sift together cocoa powder, flour, baking powder, and salt. Set aside.
- In a double boiler, melt together butter and 2/3 cup chocolate.
- In bowl of electric mixer, combine eggs, sugar, and espresso powder. Beat on high with paddle attachment until mixture becomes pale and thick – about 3 minutes.
- Reduce speed to medium and mix in the melted chocolate mixture and vanilla extract. Add the flour-cocoa mixture, and beat just until combined. Stir in remaining chocolate and hazelnuts.
- Drop batter by heaping tablespoons on parchment lined baking sheet about 2 inches apart.
- Bake until the tops have crusted over and are slightly cracked – about 10 to 12 minutes. Rotate pan halfway through baking time. Transfer to cooling racks and let cool for at least 10 minutes.