Chocolate Espresso Fudge Cookies
Chocolate Espresso Fudge Cookies might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 178 calories. This recipe serves 30 and costs 31 cents per serving. This recipe from Love and Olive Oil has 1443 fans. From preparation to the plate, this recipe takes approximately 55 minutes. If you have sugar, eggs, walnuts, and a few other ingredients on hand, you can make it. With a spoonacular score of 24%, this dish is not so outstanding. Try Chocolate Espresso Fudge Cookies and Giveaway, Espresso Fudge Sandwich Cookies, and Chocolate Espresso Fudge Cake for similar recipes.
Servings: 30
Preparation duration: 45 minutes
Cooking duration: 10 minutes
Ingredients:
1/3 teaspoon baking powder
3 large eggs
3/4 cup all-purpose flour
2 teaspoons instant espresso powder
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup plus 2 tablespoons sugar
8 tablespoons unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup walnuts (optional - I left these out)
Equipment:
hand mixer
baking sheet
double boiler
sauce pan
bowl
oven
Cooking instruction summary:
Preheat oven to 350°F and grease two large heavy baking sheets.In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and espresso on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
Step by step:
1. Preheat oven to 350°F and grease two large heavy baking sheets.In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and espresso on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
Nutrition Information:
covered percent of daily need
