Title:Chocolate Espresso Cookies
Yeild:Makes about 3 dozen cookies.
Description:Preparation Time: 20 minutes Chilling Time: 1 hours Baking Time: 15 minutes Total Time: 1 hour, 35 minutes

1/2 cup butter
4 ounces unsweetened chocolate
1/2 cup crushed or chopped chocolate covered espresso beans, divided
4 eggs
2 cups sugar
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder (measured, then stirred or sifted)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup bittersweet chocolate (or favorite chocolate)


Melt the butter and unsweetened chocolate in a small heavy saucepan over low
heat. Add two tablespoons of the espresso beans and mix until smooth. Cool to
room temperature. In a large bowl beat the eggs, sugar, and vanilla until thick 
and lemon colored, about five minutes. Mix in the chocolate mixture. Sift in 
the flour, cocoa, baking powder, and salt and mix until just barely 
incorporated. Do not overmix. Chill the dough for 1-2 hours. Preheat the oven 
to 350 degrees. Line heavy baking sheets with aluminum foil (shiny side up) or 
parchment paper. Using slightly wet hands, roll the cookies into golf ball 
sized balls and place 2 inches apart on the prepared cookie sheet. Bake for 10-
12 minutes, or until the cookies are firm on the edges. They should still be 
soft and brownie-like in the center. Cool the cookies on the sheet for five 
minutes, and then remove to a cooling rack to finish cooling. Melt the 
bittersweet chocolate until smooth. Glaze each cookie with the melted chocolate 
and sprinkle with the remaining espresso beans. Let dry thoroughly before 
storing in an airtight container. 


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