Happy cookie day! For the third year in a row I'm participating in a Cookie Recipe Swap - no mailing cookies just a recipe (easy peasy). This year I was paired with the host of the party, and a good blogging friend of mine, Julie from White Lights on Wednesday. Julie sent me this recipe called Chocolate Espresso Coins. I was really intrigued and couldn't wait to get a baking!
This time of year it's great to get some new recipes to try. The combination of chocolate and coffee were perfect together! If you can't tell, these cookies are really teeny weeny - about an 1 1/4" in diameter - really cute! I followed the recipe Julie sent with a couple changes, the dough was really sticky so I lightly floured a board as I was rolling them and I made sure the chocolate was chopped very fine. Neither of those affected the taste which was fantastic!
Chocolate Espresso Coins
Prep Time: 30 minutes plus chill time
Cook Time: 6 minutes
Recipe courtesy of Julie from White Lights on Wednesday (adapted from BH&G)
Yield about 140 cookies
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon instant coffee granules
- 2 tablespoons hot water
- 1/2 cup unsalted butter, room temperature
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup sugar
- 1 egg
- 1/4 cup dark chocolate chips (or bittersweet), finely chopped
- 1/4 cup semi-sweet chocolate chips, melted
- In a medium bowl, combine flour, salt, cinnamon and cocoa powder until well mixed.
- Place hot water in a small bowl and add coffee granules. Let sit until coffee is dissolved.
- In a large bowl, beat together butter and sugars until fluffy, about 1 minute. Add egg and coffee; mix to combine, scraping the sides of the bowl a needed.
- Add dry ingredients to wet ingredients in two additions, mixing until just combined after each addition. Stir in chopped chocolate.
- Divide the dough into three equal portions. Roll each portion into a log on a lightly floured surface, about 1-inch in diameter. Wrap each log in plastic wrap and refrigerate at least 2 hours, or until dough is firm enough to slice.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (or lightly grease). Cut the dough logs into 1/4-inch slices. Place the slices about 1/2-inch apart on the prepared baking sheet.
- Bake for 5 to 6 minutes, or until the cookies are browned and set. Remove from the oven and transfer to a wire rack placed over another baking sheet. Drizzle the top of each cookie with melted chocolate. Let cool until chocolate sets.
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Thanks Julie for the fun recipe!! Be sure to stop by Julie's to see the recipe I swapped with her!! And to see the other cookies that will be linked up!
See you next year Julie!