Espresso – Chocolate – Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter or mararine
- 100 g suar
- 100 g suar, brown
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ vanilla, ground
- 1 egg (s)
- 150 grams flour
- 1 teaspoon Baking powder
- 2 tablespoon coffee powder (espresso powder, instant)
- 100 g almond (s), chopped
- 50 g couverture, white
- 50 g couverture, semi-sweet
- 2 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Beat the softened butter with the sugars until frothy. Add salt, vanilla and egg, then beat again. Mix the flour, baking powder, cocoa and espresso powder, stir into the batter. Finally fold in the almonds and coarsely chopped couverture. Chill for at least 20 minutes. Then form balls the size of a walnut and place on a baking sheet lined with baking paper with enough space between them. Bake in the preheated oven at 180 degrees (convection 160) for about 12-15 minutes.
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