fudgy_chocolate_expresso_cookies
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| fudgy_chocolate_expresso_cookies [2020/07/27 16:47] – created - external edit 127.0.0.1 | fudgy_chocolate_expresso_cookies [2026/02/09 08:34] (current) – [Fudgy Chocolate Espresso Cookies)] tom | ||
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| ~~NOCACHE~~ | ~~NOCACHE~~ | ||
| - | ====== Fudgy Chocolate | + | ====== Fudgy Chocolate |
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| * 4 oz. unsweetened chocolate | * 4 oz. unsweetened chocolate | ||
| - | * 6 oz. bittersweet | + | * 2 oz. dark chocolate |
| - | * 4 T. butter | + | * 1/4 c. butter |
| * 1 c. sugar | * 1 c. sugar | ||
| - | * 1 1/2 t. instant | + | * 1 T. instant |
| * 2 eggs | * 2 eggs | ||
| * 1 t. vanilla | * 1 t. vanilla | ||
| - | * 1/3 c. flour | + | * 1/3 c. flour (white or white whole wheat) |
| * 1/4 t. baking soda | * 1/4 t. baking soda | ||
| * 1/4 t. salt | * 1/4 t. salt | ||
| + | * 4 oz. semisweet chocolate chips | ||
| ===== Directions ===== | ===== Directions ===== | ||
| - | * Melt the butter, unsweetened chocolate, and 2 oz. of the bittersweet | + | * Melt the butter, unsweetened chocolate, and the dark chocolate in the microwave, stirring every 30 sec., until melted. |
| * In a large bowl, combine the sugar, egg, expresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined. | * In a large bowl, combine the sugar, egg, expresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined. | ||
| - | * Combine the flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the rest of the bittersweet | + | * Combine the flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the semisweet |
| * Place the dough in the fridge and refrigerate for 1 hr. until dough is firm. | * Place the dough in the fridge and refrigerate for 1 hr. until dough is firm. | ||
| * Preheat oven to 350º F | * Preheat oven to 350º F | ||
| * Spoon dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Return dough to fridge in between batches (it melts quickly in the heat!) | * Spoon dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Return dough to fridge in between batches (it melts quickly in the heat!) | ||
| * Bake cookies for 10 min., rotating front-to-back and top-to-bottom halfway through the cooking time. Cookies will look underdone when removed from oven - DO NOT BE FOOLED. Cool on cookie sheets for 5 min. and then remove to wire rack to cool completely. | * Bake cookies for 10 min., rotating front-to-back and top-to-bottom halfway through the cooking time. Cookies will look underdone when removed from oven - DO NOT BE FOOLED. Cool on cookie sheets for 5 min. and then remove to wire rack to cool completely. | ||
| + | |||
| + | ===== Notes ===== | ||
| + | |||
| + | * If you want to make this dairy-free, substitute a vegan margarine in place of the butter. | ||
| + | * If you want to make these sugar-free, substitute with sugar-free chips (dark and semisweet) and use a sugar substitute (I use Splenda) in place of the sugar (increase to 1 1/2 c.) | ||
| + | * Note to myself re:baking: Use small cookie scoop; 8 cookies per tray. No need to flatten cookie balls. Also, for our oven, reduce the baking temp to 325 degrees F and reduce the baking time to 8 min. | ||
| + | |||
| ===== Source ===== | ===== Source ===== | ||
| * [[: | * [[: | ||
| - | * Yield: | + | * Yield: |
| + | * Last updated: 2/7/26 | ||
| {{tag> | {{tag> | ||
fudgy_chocolate_expresso_cookies.1595890057.txt.gz · Last modified: 2020/07/27 16:47 by 127.0.0.1