John Myers
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Espresso Chocolate Cookies
The perfect espresso chocolate cookies recipe with a picture and simple step-by-step instructions.
Decoration:
- 100 g Sugar white
- 100 g Sugar brown
- 0,25 tsp Salt
- 0,5 tsp Ground vanilla –
- 1 Egg
- 150 g Flour
- 1 tsp Baking powder
- 2 tbsp Cocoa powder
- 2 tbsp Instant espresso powder
- 100 g Chopped almonds, peeled
- 50 g White couverture
- 50 g Dark couverture
- 55 Mocha beans
- 75 g Dark couverture
- 2 tbsp Instant espresso powder
- Beat the butter with both types of sugar until frothy. Add salt, vanilla and egg and continue to beat.
- Mix the flour, baking powder, cocoa and espresso powder and gradually stir into the batter.
- Roughly chop both types of couverture and fold into the batter together with the almonds. Shape a ball, wrap in foil and put in the fridge for about 20.
- Preheat the oven to 180 ° (convection 160 °).
- Shape the dough into walnut-sized balls and place them on a baking sheet lined with baking paper with enough space between them. Bake on the middle shelf for 12-15 minutes. Take out immediately and leave to cool on a wire rack with baking paper.
Decoration:
- Melt the couverture slowly over a water bath over a mild heat. Stir in espresso powder and let it dissolve.
- Put a dollop of couverture in the middle of each cookie with the help of a teaspoon and put a mocha bean on each.
- Caution ………….. are addictive ….. 🙂
- The above quantity refers to pieces.
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