ESPRESSO DOILY COOKIES
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 25 cookies
Number Of Ingredients 8
Steps:
- Heat espresso beans and milk in a small saucepan until the milk begins to simmer. Remove from heat, and let stand for 15 minutes. Strain, and discard espresso beans.
- Meanwhile, cream butter and sugar until light and fluffy. Add extracts. Mix flour and salt in a small bowl. Reduce speed to low, and add flour mixture in 2 additions, alternating with espresso-infused milk, and beating just until dough forms. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted round cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If the dough begins to soften, return cookies to freezer until firm.) Bake until edges are set, 12 to 15 minutes. Let cool on a wire rack.
DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 31m
Yield 10 to 12 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
- In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 10 to 12 cookies
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder and salt.
- In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
ESPRESSO CHOCOLATE CHUNK COOKIES
These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.
Provided by Lauren Magenta
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and kosher salt together in a medium bowl.
- Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
- Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
- Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g
DOUBLE-CHOCOLATE ESPRESSO COOKIES
Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CRISP SUGAR DOILY COOKIES
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 25 cookies
Number Of Ingredients 7
Steps:
- Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
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