Chocolate Espresso Cookies with Andes Mint
Made these cookies the other day for my sister’s birthday party. They were deeeelicious!
Makes about 20-24 cookies
- 12 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
- 4 tablespoons unsalted butter, at room temperature
- 4packets of instant coffee (I used Taster’s Choice, Columbian flavor)
- 2 cup flour
- 4 tablespoons unsweetened cocoa powder (I used Ghiradelli)
- 2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cup sugar
- 4 eggs, at room temperature
- 1/2 tablespoon water
- 2 teaspoon pure vanilla extract
- 2 cup small bits of Andes Chocolate Mints (I got mine at walmart in the baking isle)
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.
Next, melt the Ghiradelli Semi-Sweet chocolates in a double boiler. To melt it in a double boiler, place the bowl over a small pot of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
**An alternative to this step is to just microwave the chocolate in a microwavable bowl. Set the microwave for 30 seconds. After the 30 seconds, mix the chocolate & butter. Repeat the 30 seconds & mixing until the chocolate & butter is fully incorporated & smooth.
In a medium bowl, whisk together the instant coffee packets, 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 mints. 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.
TIP: If the batter is too runny to handle, store in refrigerator to harden so it can be easier to handle & scoop.
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