Wednesday, 11 August 2010

Espresso Chocolate Chip Cookies

Coffee time!!! With a hit of caffeine these cookies are a perfect mid-afternoon pick-me-up. The base cookie dough isn’t overly sweet so the sugar sprinkles are necessary to ensure the final coffee taste isn’t too bitter.

Use decaf coffee if you’d prefer!

Espresso Chocolate Chip Cookies
Makes about 18

¾ Cup light Brown Sugar
¼ Cup Shortening
¼ Cup Margarine

¼ Cup very strong Espresso, at room temperature, OR dissolve 3 Tablespoons of Instant Coffee in ¼ Cup boiling Water
½ teaspoon Vanilla Extract

1 ½ Cups Plain Flour
¼ Cup Whole Wheat Pastry Flour, or more Plain
2 Tablespoons Cornstarch
2 teaspoons Instant Coffee, or Espresso, Powder
½ teaspoon Baking Powder
½ teaspoon Salt
¼ teaspoon Baking Soda

½ Cup Chocolate Chips

Turbinado Sugar to sprinkle

Preheat oven to 375°F, and line 2 baking trays with parchment paper.
In a large bowl cream together the sugar, shortening, and margarine until thick and creamy.
Add the espresso, and extract and beat in. The mix will look curdled once mixed but it is OK.
Sift in the flour, sugar, cornstarch, coffee powder, baking powder, salt, and baking soda then mix to form a soft dough.
Stir in the chocolate chips.
Scoop dough into heaping Tablespoons and roll into balls. Flatten in your palms to form 2” discs, then place on prepared trays 2” apart.
Sprinkle turbinado sugar on the top of each cookie.
Bake for 10 to 12 minutes until bottoms browned but cookies still soft.
Cool on trays for 5 minutes before transferring to a rack to complete cooling.

1 comment:

Erik Marcus said...

Blogged at Vegan.com.

Carla, that might be the nicest photo I've seen on your blog to date!