Double Chocolate Espresso Cookies

Name: Double Chocolate Espresso Cookies
Total time: 2700 s
Yield: 20 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; 1/4 cup coconut flour; 1 tsp baking powder; 1/4 cup coconut flakes; 5 tsp powdered instant espresso; 1 tsp salt; 2 sticks butters, softened; 2 tbsp vanilla extract; 1 tsp coffee extract; 1 cup white sugar; 1 cup packed brown sugar; 2 large eggs, beaten to a fluff; 1/2 cup unsweetened cocoa; 2 cups chocolate chips; 2 cups powdered sugar

Jon Valdez @cook_4394621

Germany

Ric, fudgy chocolate cookie with a mellow espresso aftertaste. Makes about 36 cookies.

Jon Valdez @cook_4394621

Germany

Ric, fudgy chocolate cookie with a mellow espresso aftertaste. Makes about 36 cookies.

Saved

Ingredients

45 mins

20 servings

2 cupsall purpose flour
1/4 cupcoconut flour
1 tspbaking powder
1/4 cupcoconut flakes
5 tsppowdered instant espresso
1 tspsalt
2 sticksbutters, softened
2 tbspvanilla extract
1 tspcoffee extract
1 cupwhite sugar
1 cuppacked brown sugar
2large eggs, beaten to a fluff
1/2 cupunsweetened cocoa
2 cupschocolate chips
2 cupspowdered sugar

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Steps

45 mins

1

Preheat oven to 375. Mix the flour, baking powder, coconut flakes, espresso powder and salt in a bowl and set aside.
2

Combine butter, cocoa, vanilla and coffe extracts, eggs and both sugars. Mix with a hand or stand mixer until you get an even consistency.
3

Stir flour and chocolate chips in small batches, making sure to distribute the fiest batch evenly before adding another.
4

On a greased cookie pan lined with parchment paper distribute cookies (about 1 tbsp dough per cookie)
5

Cook in oven for 10 minutes
6

Remove and top with powdered sugar