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vegan_chocolate_espresso_cookies [2024/07/27 11:45] – [Source] karinvegan_chocolate_espresso_cookies [2025/07/23 10:27] (current) – [Ingredients] karin
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 ===== Ingredients ===== ===== 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. brown sugar
   * 1 c. granulated sugar   * 1 c. granulated sugar
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   * 1 1/2 t. baking soda   * 1 1/2 t. baking soda
   * 1 t. salt   * 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   * 1 1/2 c. chocolate chips
  
 ===== Directions ===== ===== 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.    * 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 aquafaba and vanilla and beat on medium speed until mixture is fluffy. 
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   * Just before you’re ready to bake the cookies, preheat the oven to 350º F.   * Just before you’re ready to bake the cookies, preheat the oven to 350º F.
   * 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.    * 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 ===== ===== 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)   * 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: 88 cookies +  * Yield: 65 cookies  
 +  * Last updated: 7/12/25
  
  
 {{tag>type:cookies ingredient:chocolate ingredient:instant_espresso}} {{tag>type:cookies ingredient:chocolate ingredient:instant_espresso}}
vegan_chocolate_espresso_cookies.1722102330.txt.gz · Last modified: 2024/07/27 11:45 by karin