How To make Espresso Cookies
2 1/2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Instant espresso crystals*
2 ts Coffee liqueur**
1 c White sugar
3/4 c Dark brown sugar
1 c Salted butter; softened
2 lg Eggs
2 c Semisweet chocolate from
-bars - chopped Preheat oven to 300. Combine flour, cocoa, soda, and salt and mix well. In a small bowl, dissolve espresso in coffee liqueur and set aside. In a large bowl, blend white and brown sugars. Add butter to make a grainy paste and scrape sides of bowl down when necessary. Add eggs and coffee mixture andbeat at medium speed. Add flour mixture and chocolate chunks and blend on low just until combined. Do not overmix. Drop by rounded tablespoons. Onto ungreased cookie sheet about 2 inches apart. Bake about 25 minutes and quickly transfer to cool flat surface. *If you don't have instant espresso, just use instant coffee. **If you don't want to use coffee liqueur, use strong coffee. THE DESSERT SHOW SHOW #DS3020 -----
How To make Espresso Cookies's Videos
Double Chocolate Espresso Cookies
These double chocolate espresso cookies are not for the faint of heart. They are decadent and rich, and best accompanied with a glass of milk. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 50-55 cookies)
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
12 ounces semisweet chocolate chips
FULL RECIPE HERE ►►
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Martha Stewart's Buckwheat Espresso Cookies | Martha Bakes Recipes
Martha Stewart knows baking, and these buckwheat espresso cookies are the perfect recipe for your next cookie swap, or you can just make them to brighten up a cool, rainy day. The slightly bitter buckwheat flour (a pseudo grain made from seeds) pairs wonderfully with coffee and cocoa nibs to give these cookies a savory, complex flavor. Be sure to make plenty; they are likely to be a hit, and don't forget, you can keep a batch of frozen dough in the freezer...ready to slice!
#MarthaStewart #Cookie #Recipe #Buckwheat #Espresso #Baking
00:00 Introduction
00:16 Prepping Ingredients
01:48 Adding Dry Ingredients to the Butter
3:00 Forming a Log
3:38 Slicing Cookies
4:10 Baking Instructions
4:42 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Buckwheat Espresso Cookies | Martha Bakes Recipes
Almond Butter Espresso Cookies | Eating Bird Food #almondbutter #espresso #cookies #recipe
Chocolate Chip Espresso Cookies - DIY How to make
This chocolate espresso-coffee cookie recipe with chocolate chips is to easy to make at home, its the perfect DIY dessert for adults and kids alike.
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Ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
1 shot or 2 Tbsp instant espresso powder
1 tsp baking/bi-carb soda
1 tsp salt
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups dark chocolate chips
Espresso Cookies Recipe
Cooking with Chef Chef Ati - Espresso Cookies Recipe - Episode 6
Ingredients:
1 Cup - Brown Sugar
1/2 Cups - White Sugar
1 Cup - Flour type 550
1 Cup - Flour type 405
1 Cup - Brown Butter after its cooled down
1 - Egg
1 - Egg Yolk
2 Table Spoon - Vanilla
2 Table Spoon - Espresso Powder
2 Tea Spoon - Baking Soda
1 Tea Spoon - Salt
250 g - Dark Chocolate 65%
For better taste leave the Cookies dough to rest during the night in the fridge
ChefChefAti started ‘cooking with ChefAti’ based on the passion of how to learn about eating healthy as it takes a big part in our everyday life.
On this journey we’ve collected many healthy, tasty and fresh recipes that we decided to share them with you.
We want to spread the love for healthy food and teach you how to make some delicious meals.
We hope you will enjoy it!!!
Web : chefchefati.com
Facebook : Chef Chef Ati
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@Chefchefati - Chef
@magnusmangus - Outro
@sovahsamples - Beat
@mister.mocca - Description from Recipes
how to make espresso hazelnut chocolate cookies - easy cookie recipe!
how to make espresso hazelnut chocolate cookies; soft and chewy cookies laced with fresh coffee, crunchy chopped hazelnuts, and melting chocolate chunks.
Original recipe posted on my site:
#baking #easyrecipes #cookies
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*THANKS TO CASEY, REBECCA, DAVE, ASHLEY AND WERLOCK FOR THE PATREON SUPPORT*
MY ETSY STORE:
*ESPRESSO HAZELNUT CHOCOLATE COOKIES RECIPE*
Ingredients:
- 125g (8 ½ tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 large eggs
- 275g (2 cups) plain or '00' flour
- 1 rounded tsp of espresso powder (feel free to extract fully, or use 1 tbsp of granulated coffee mixed into boiling water instead)
- ½ tsp salt
- 200g (7 oz) whole-hazelnut milk or dark chocolate, chopped into chunks
Instructions:
1) In a large bowl, beat together the butter and sugars until just combined.
2) Add the eggs one at a time, beating thoroughly between each addition until well incorporated.
3) Mix flour, coffee, salt, and chocolate chunks into the bowl.
4) Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
5) Preheat your oven - 190°C / 170°C fan / 375°F / gas mark 5.
6) Line 2-3 baking trays with greaseproof paper.
7) Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-20 balls of dough.
8) Bake on their trays for 12-15 minutes until they look dry on top. They may seem underdone but they will firm up as they cool!
9) Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
10) Enjoy!
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