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Recipe Servings: Approximately 3 dozen cookies Description: Chocolate espresso cookies. Non-coffee lovers can remove the espresso powder and beans to create chocolate cookies. Tested with mostly organic ingredients which work well and are more allergen-friendly Allergens: Animal, Beet, Brewers yeast, Chocolate, Coffee, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Spices, Sugar, Sugar cane, Vanilla, Wheat, Yeast Ingredient List:

Qty	Name
2 tablespoons (optional)	ground espresso powder
1 cup	semi-sweet chocolate chips
3/4 teaspoon	baking soda
1/2 cup	cocoa powder
3/8 teaspoon	cream of tartar
3/8 teaspoon	arrowroot powder
1 cup	unsalted butter
8 oz	chocolate covered espresso beans
2 cups	cane sugar , evaporated
2 1/2 cups	pastry flour
2	eggs
3/4 teaspoon	sea salt , finely ground
3 teaspoons	vanilla extract

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Instructions: Preheat the oven to 375F.

With a whisk, combine the flour, cream of tartar, arrowroot powder, baking soda, salt and cocoa powder in a medium bowl. Add in the espresso powder, if desired.

In another larger bowl, beat the butter with a mixer until it becomes light and fluffy. Then, one ingredient at a time, beat in the sugar, eggs, and vanilla.

Start adding the dry mixture into the big bowl of wet ingredients. Add in a portion at a time, stir until just blended and then add in the next portion. Mix until it is evenly brown throughout the dough. Stir in the chocolate chips and, if desired, espresso beans until evenly scattered in the dough.

Drop heaping spoonfuls onto the baking sheet. Place the sheet into the oven and cook for about 12 minutes or until done. Cool before eating.
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Miscellaneous: Created: March 18th, 2007
Last Updated: September 12th, 2007
Source of Recipe: mel
Filed Under: Desserts




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