Recipe: Chocolate Espresso Cookies

CHOCOLATE ESPRESSO COOKIES

This is the perfect treat for chocolate and coffee lovers.

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 egg
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 cup espresso coffee shot
4 oz (about 2/3 cup) semi-sweet chocolate chips, melted
dash of milk
1 2/3 cup confectioners sugar

In a bowl, using an electric mixer, beat together butter and brown sugar until light and fluffy. Add egg, making sure it is well combined before you stop beating.

In another bowl, sift together the flour, cocoa powder and baking powder.

In a 1 cup Pyrex measuring cup, melt chocolate chips in microwave.

Using a rubber spatula fold in flour, cocoa, baking powder mixture. Fold in the espresso shot. Fold in the cooled melted semi-sweet chocolate and dash of milk if required. Continue folding with rubber spatula until all ingredients are well combined. Wrap dough in plastic wrap and chill in the fridge for at least one hour.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

Remove dough from fridge. Break off golf ball size pieces of dough and roll between your palms until you have a perfect ball shape.

Drop into a bowl with the confectioners sugar. Make sure dough is completely covered in confectioners sugar - you may need to do this step twice.

Place cookie dough balls on tray. Place in oven and bake for 20-25 minutes until done. Remove from oven and allow to cool on cookie sheet.

Makes about 2 1/2 dozen cookies
Source: The West Australian newspaper, December 21, 2010