Triple Chocolate Espresso Bean Cookies
Ingredients
Dry Ingredients
-
2 ½
cups
whole-wheat pastry flour
-
2
tablespoons
freshly ground espresso powder
-
¾
teaspoon
aluminum-free baking soda
-
¾
teaspoon
aluminum-free baking powder
-
¾
teaspoon
finely ground sea salt
-
½
cup
natural cocoa or cacao powder
Wet Ingredients
-
1
cup
unsalted butter
-
2
cups
fine-grain natural granulated sugar
-
2
large
eggs
-
3
teaspoons
vanilla extract
Mix-ins
-
¾
cup
semi-sweet chocolate chips
-
8
ounces
chocolate covered espresso beans
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, beat the butter until fluffy, then mix in the sugar until thick.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla.
- Gradually mix in the dry ingredients until just combined, then fold in the espresso beans and chocolate chips.
- Drop heaping tablespoons of dough onto baking sheets.
- Bake for about 10 minutes, being careful not to overbake.
Nutrition Facts (estimated)
Servings
2-3 dozen
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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