1 c SSCC (Semi-sweet chocolate chips) + 1 c SSCC extra
4 Tbsp unsalted butter
2 large eggs
3/4 c GrS (granulated sugar)
1 tsp Finely grounded instant espresso coffee
1/2 C APF (All Purpose Flour)
1/4 tsp BP (Baking Powder)
1/4 tsp salt
PROCEDURE:
1. 1 c SSCC + 4 tbsp butter melt together= chocolate mix. set aside.
2. Cream eggs and sugar together + coffee + chocolate mix = wet ingredients
3. Mix dry ingredients. APF + BP + salt.
4. Wet ingredients + wet ingredients = cookie batter.
5. Fold in extra chocolate chips.
6. Refrigerate for 15-30 minutes until firm. Scoop and bake at 375 F on lightly greased baking
sheet for 7-10 minutes or until set. Cooler or frozen dough will take more time to cook.
7. Let cookies stand on baking sheet for couple of minutes and transfer to cooling rack.
8. COOL COMPLETELY AND STORE IN AN AIRTIGHT CONTAINER.
TIPPY TIPS:
1. Instant espresso maybe substituted with instant coffee. Dissolve 2 tsps instant coffee with 1
tsp warm water.
2. Personalize your cookie. Add nuts, dried fruits, lemon/orange zest, liquer (baileys,
amaretto, orange liquor, etc.)
3. ENJOY!
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