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Here's a plate full of delight from the kitchens of
huskyrye
Espresso Chocolate Cookie with powdered sugar
Decided to surprise my sweetie with some "coffee-ish" style cookies for our 6 months together today. These were fairly simple to make, and the espresso taste yet faint, is still noticeable in them. All in all, very lovely cookie to have, especially during morning time with either milk, or a cup of coffee. ^_^
Love you hun! <3
From http://www.myrecipes.com/recipe/esp.....0000001860058/
Espresso Crinkles
Ingredients
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
Preparation
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350°.
3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.
Allergy warning – recipe contains egg products
Here's a plate full of delight from the kitchens of
huskyrye******************************Espresso Chocolate Cookie with powdered sugar
Decided to surprise my sweetie with some "coffee-ish" style cookies for our 6 months together today. These were fairly simple to make, and the espresso taste yet faint, is still noticeable in them. All in all, very lovely cookie to have, especially during morning time with either milk, or a cup of coffee. ^_^
Love you hun! <3
******************************From http://www.myrecipes.com/recipe/esp.....0000001860058/
Espresso Crinkles
Ingredients
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
Preparation
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350°.
3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.
******************************Allergy warning – recipe contains egg products
Category All / All
Species Unspecified / Any
Size 1280 x 956px
File Size 214.5 kB
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