Chocolate Espresso Cookie

5 December 2022

Chocolate Espresso Cookies

 

This is a recipe from a Bon Appétit magazine from about 30 years ago. This makes about 48 cookies. Today I made this for an upcoming cookie exchange with my friends. 

Ingredients

 

1 C. flour

1/2 C. Dutch-process cocoa powder
1/2 t. salt
1/4 t. baking soda
3 T. each butter and margarine, room temperature
1/2 C. plus 2 t. sugar
1/2 C. packed golden brown sugar
1-1/2 T. instant espresso powder
1 t. vanilla extract
1 large egg white
 

Directions

Sift the first four dry ingredients into a small bowl.

 
In another bowl, beat butter and margarine with a hand mixer. Add both sugars, espresso powder, and vanilla and beat until blended. Mix in the egg white. Add the dry ingredients (half at a time) and beat until just incorporated.

   

  

Using hands, knead briefly in the bowl until smooth. Form the dough into one log, about 14” long by 2” thick.  Cover with plastic wrap and chill for an hour in the refrigerator.

 

Position the oven racks in top and bottom 1/3rd of the oven; heat to 350 degrees. Slice the logs 1/4” thick and place on baking sheets. Bake until cracked and almost frim, reversing the baking sheets from top to bottom after 7 minutes; 14 minutes total baking time.
 

Cool on racks.

 

These can be made two weeks ahead.  Store in an airtight container at room temperature.

My Notes: I use a deep bowl for the main mixing because when you add the dry ingredients it blows all over the kitchen when mixing.