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--- vegan_chocolate_espresso_cookies [2020/07/27 16:47] – created - external edit 127.0.0.1
+++ vegan_chocolate_espresso_cookies [2024/07/27 11:45] (current) – [Source] karin
@@ Line 21: / Line 21: @@
   * Add the aquafaba and vanilla and beat on medium speed until mixture is fluffy.
   * Add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined. Fold in the chocolate chips.
-  * Cover the dough with plastic wrap and refrigerate for about 45 minutes.
+  * Cover the dough with plastic wrap and refrigerate for about 45 minutes (keep refridgerated in between baking rounds also).
   * Just before you’re ready to bake the cookies, preheat the oven to 350º F.
-  * Scoop cookie dough by the heaping tablespoonful onto baking pans lined with parchment paper.  Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time.  Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.
+  * Roll the cookie dough into small balls and place them on baking pans lined with parchment paper.  Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time.  Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.
 ===== Source =====
   * A version of my [[http://karinhowe.com/recipes/white_chocolate_espresso_cookies|White Chocolate Espresso Cookies]], just with chocolate chips (I also increased the recipe by 1/2 to make more cookies)
-  * Yield: 74 cookies (98 calories per cookie)
+  * Yield: 88 cookies
 {{tag>type:cookies ingredient:chocolate ingredient:instant_espresso}}