DietitianInTraining
Sous Chef
Alright everyone, get ready...
I LOVE baking, and am on a 'cookie obsession' right now. Here's some recent cookies i've made that are VERY good.
Glazed Chocolate Coffee Cookies
3 oz semisweet chocolate
1 cup AP flour
2 TBS unsweetened cocoa powder
1 tsp espresso powder
1 tsp baking soda
1/4 tsp salt
2/3 cup butter, softened
1/2 cup firmly packed, light brown sugar
1 large egg, lightly beaten
1 tsp. vanilla
Frosting
1 1/3 cup confectioners icing sugar
1 tsp espresso powder
1-2 TBS warm water
First, melt the chocolate in a pot, ontop of another pot full of simmering hot water. Combine the Cocoa, Flour, espresso powder, salt, and baking soda. In a seperate bowl, mix the brown sugar and butter with an electric mixer until creamy. Add the Vanilla and Egg. Continue beating for 1 min. Add the melted chocolate. Then add the dry ingredients, to the wet. Divide the dough in half, making two 9X2 inch logs wrapped in plastic wrap. Regrigerate for at least 2 hours. Turn your oven to 350, and spray two cookie sheets with Pam. Slice the dough about 2/3 inch thick, and place 1 inch apart on cookie sheets. Bake for about 12-15 min. Cool completely when done.
Frosing: Combine the espresso powder and the sugar. Then add as much water to make a drizzeling consistancy. Drizzle the frosting over the cookies, and let set.
*** What I learned from making these cookies... Drizzeling isn't as easy as it sounds..***
I LOVE baking, and am on a 'cookie obsession' right now. Here's some recent cookies i've made that are VERY good.
Glazed Chocolate Coffee Cookies
3 oz semisweet chocolate
1 cup AP flour
2 TBS unsweetened cocoa powder
1 tsp espresso powder
1 tsp baking soda
1/4 tsp salt
2/3 cup butter, softened
1/2 cup firmly packed, light brown sugar
1 large egg, lightly beaten
1 tsp. vanilla
Frosting
1 1/3 cup confectioners icing sugar
1 tsp espresso powder
1-2 TBS warm water
First, melt the chocolate in a pot, ontop of another pot full of simmering hot water. Combine the Cocoa, Flour, espresso powder, salt, and baking soda. In a seperate bowl, mix the brown sugar and butter with an electric mixer until creamy. Add the Vanilla and Egg. Continue beating for 1 min. Add the melted chocolate. Then add the dry ingredients, to the wet. Divide the dough in half, making two 9X2 inch logs wrapped in plastic wrap. Regrigerate for at least 2 hours. Turn your oven to 350, and spray two cookie sheets with Pam. Slice the dough about 2/3 inch thick, and place 1 inch apart on cookie sheets. Bake for about 12-15 min. Cool completely when done.
Frosing: Combine the espresso powder and the sugar. Then add as much water to make a drizzeling consistancy. Drizzle the frosting over the cookies, and let set.
*** What I learned from making these cookies... Drizzeling isn't as easy as it sounds..***
