Differences

This shows you the differences between two versions of the page.

--- vegan_chocolate_espresso_cookies [2020/07/27 16:47] – created - external edit 127.0.0.1
+++ vegan_chocolate_espresso_cookies [2025/07/23 10:27] (current) – [Ingredients] karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 1 1/2 c. (3 sticks) margarine, softened
+  * 1 1/2 c. (3 sticks) dairy-free margarine (possibly contains soy), softened
   * 1 c. brown sugar
   * 1 c. granulated sugar
@@ Line 12: / Line 12: @@
   * 1 1/2 t. baking soda
   * 1 t. salt
-  * 4 T. instant espresso or coffee powder
+  * 2 T. instant espresso powder
+  * 1/4 c. ground dark roast coffee (I used Starbucks Sumatra blend)
   * 1 1/2 c. chocolate chips
 ===== Directions =====
-  * In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
+  * In a large measuring cup, combine flour, baking soda, salt, instant espresso powder and ground coffee.
   * Beat together margarine and sugars in a large mixing bowl until light and fluffy.
   * 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.
+===== Notes =====
+  * I usually use 1/4 c. instant espresso powder in this recipe, but ran out when mixing up the dough, and was unable to go to the store and get more right then. So I improvised and threw in 1/4 c. of dark roast ground coffee, and honestly, I think it's an improvement. The coffee flavor is still nice and strong, and the ground coffee gives it a bit more texture; kind of like crunching down on a chocolate covered coffee bean.
 ===== 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: 65 cookies
+  * Last updated: 7/12/25
 {{tag>type:cookies ingredient:chocolate ingredient:instant_espresso}}