Triple Chocolate Espresso Bean Cookie
- 2 1/2 cups whole-wheat pastry flour
- 2 tablespoons freshly ground espresso powder
- 3/4 teaspoon aluminum-free baking soda
- 3/4 teaspoon aluminum-free baking powder
- 3/4 teaspoon finely ground sea salt
- 1/2 cup natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched
- 1 cup unsalted butter, room temperature (soft to the touch)
- 2 cups fine-grain natural granulated sugar (evaporated cane sugar) - for example, I love Alter-eco brand, OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 8 ounces chocolate covered espresso beans
- This recipe is vegetarian
- Produce
- Chocolate covered espresso beans (8 ounces)
- Cocoa or cacao powder, natural (1/2 cup)
- Cooking & Baking
- Baking powder, aluminum-free (3/4 teaspoon)
- Baking soda, aluminum-free (3/4 teaspoon)
- Granulated sugar, fine-grain natural (2 cups)
- Sea salt, finely ground (3/4 teaspoon)
- Semi-sweet chocolate chips (3/4 cup)
- Vanilla extract (3 teaspoons)
- Whole-wheat pastry flour (2 1/2 cups)
- Drinks
- Espresso, freshly ground powder (2 tablespoons)
- Dairy
- Butter, unsalted (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published May 25, 2006 (6 years ago).
68 people saved this recipe.
