Coffee Facts Friday

Coffee Snobology heralds Bake Cookies Day with decadent Double Chocolate Espresso Cookies.
Last week, I searched for a grown-up cookie for the “Bag Boys” who sling two, sometimes three, golf bags over their shoulders, race back and forth between the pro shop and cart barn hauling our golf bags and still greet us with smiles.
Double Chocolate Espresso Cookies by KelseyTheNaptimeChef made for a great holiday thank-you.  This java-filled cookie has a crisp edge and a smooth delightful chocolate center.  Bake some for your friends and family and especially for yourself.

Double Chocolate Espresso Cookies
Serves 50 to 55 cookies
2 ¼ sticks unsalted butter, room temperature
1-cup sugar
1-cup light brown sugar
2 eggs, room temperature

2 ½ cups flour
¾ cups unsweetened cocoa powder
1-teaspoon baking soda
1-teaspoon kosher salt
2 tablespoons instant espresso powder (like Medaglia D’oro)
12 ounces semisweet chocolate chips
Preheat oven to 350
*Cream butter and sugars until light and fluffy.  Then add eggs one at a time, mixing after each addition to make sure they are well combined.
*In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder.  Use a whisk to make sure the dry ingredients are well mixed.
*With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl.  Mix everything until the ingredients are fully combined, but do not overbeat.  Using a wooded spoon, stir in chocolate chips.
*Line a baking sheet with parchment paper.  Using a rounded teaspoon, drop dough on the sheet 2” apart.  Bake for 10-12 minutes.  Cool on a wire rack
*My tip:  Refrigerate the dough for easier handling.  Delicious with a latte




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