Chewy Chocolate-Espresso Cookies
Chewy Chocolate-Espresso Cookies
This is my most-requested recipe, no contest. These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store, freeze and ship well.
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| Chewy Chocolate-Espresso Cookies |
Servings 30 cookies
INGREDIENTS
12 tablespoons unsalted butter melted and slightly cooled
1/2 cup cocoa powder I prefer Nestle
1 cup sugar
2 tablespoons unsulphered molasses I like Brer Rabbit Mild Flavor
1 egg
1 teaspoon vanilla extract
1 packets Starbucks Via or 1 teaspoon espresso powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1/2 cup sugar for rolling
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| Chewy Chocolate-Espresso Cookies |
INSTRUCTIONS
In a large bowl, stir the cocoa and molasses into the warm butter. In a medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract and Via (or espresso powder) to the butter mixture. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
When ready to bake, preheat oven to 350 degrees. Roll a generous tablespoon of dough into balls (a #50 cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake cookies, one sheet at a time, for 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. You will need to add a minute or two to the bake time and the batch will make about 18 cookies instead of 30.
