Thursday, January 31, 2013

Chocolate Espresso Coins

Yet another from the Better Homes and Gardens Christmas Cookie magazine. These are amazing.

Chocolate Espresso Coins
1/2 c butter softened
1/4 c brown sugar
1/4 c white sugar
1 egg
1 Tbsp cocoa powder
1-1/2 tsp cinnamon
1 tsp instant espresso powder
1/2 tsp salt
1 c flour
3 oz bittersweet chocolate, coarsely chopped (or mini chocolate chips)
3 oz bittersweet chocolate, melted for drizzling on the cookies (I didn't do this...)

In a large mixing bowl, combine the butter and sugars and beat for 30 seconds. Add the egg, cocoa powder,  cinnamon, espresso and salt until combined.

Mix in the flour, then the 3 oz chocolate chips.

Divide the dough in 2, and roll into logs about 1" diameter. Refrigerate for several hours until firm.

Slice into 1/4" slices, and bake at 350 for about 5 minutes.

The recipe says it makes 144 cookies, but I think I made my cookies bigger so I had maybe half the amount of cookies. These are shortbread consistency and they don't spread too much when baking. You can put upwards of 12 cookies on one baking sheet.

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