Being the coffee nut that I am……IE: can’t move without my morning cup (or four)! If anyone out there is like this, do I have a cookie recipe for you!
“Chocolate Espresso Cookies” is an old recipe, but very tasty! Who doesn’t like caffeine, sugar and chocolate!? Exactly my point. Just a thought here, espresso coffee actually has LESS caffeine than regular coffee. The water is forced through the espresso grounds so fast, that it absorbs less caffeine. This is according to Mike and Shelly at Kitchen Affairs.
On to the recipe!
Chocolate Espresso Wafers
by Cathy’s Designer Cookies
1 cup unbleached all purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1/2 tea. salt
1/4 tea. baking soda
3 Tabls. unsalted butter, room temp.
3 Tabls. margarine, room temp.
1/2 cup plus 2 Tabls. sugar
1/2 cup packed light brown sugar
1-1/2 Tabls. instant Espresso powder
1 tea. vanilla extract
1 large egg white
Sift first 4 ingredients in to a small bowl. In a large bowl, beat butter and margarine until creamy. Add both sugars, espresso powder, vanilla and beat to blend. Mix in egg white. Add the dry ingredients and mix just to incorporate. Use your hands to knead the dough briefly to make a smooth dough.
Form dough into a log 14 inches long by 2 inches wide. Wrap log in waxed paper and chill until very cold. (About 2 hours).
Bake: preheat oven to 350 degrees. Slice chilled log crosswise into 1/4 inch disks. Place disks on a parchment lined heavy baking sheet. Bake for 12 to 14 minutes. Tops will be cracked and almost firm to the touch in the middle. It’s okay to slightly under bake these cookies. They just will not be as ‘crisp’.
Cool cookie on a wire rack. Will keep in an air tight container for up to two weeks. May be frozen for up to 1 month.