Easy To Make Coffee Cookies
Cinnamon Espresso Balsamic Chocolate Thin Cookies Recipe
Number of serving: 4
– 2 ounces semisweet chocolate
– 2 sticks (1 cup) unsalted butter, room temperature
– 1/2 cup granulated sugar
– 1/2 cup packed dark brown sugar
– 1 egg
– 1 tablespoon Sonoma Farm Espresso Balsamic
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon salt
-Melt the chocolate either in a double boiler or in the microwave and set aside.
-Cream the butter with an electric mixer set on medium speed until light and fluffy, about 2 minutes.
Increase speed to high and add the sugars and the egg. Beet until the mixture is smooth, then stir in the espresso balsamic and melted chocolate.
-Stir in the rest of the ingredients and shape the dough into 2 logs, which don’t have to be perfect because the cookies will spread anyway.
-Refrigerate the dough for 45 minutes.
-Oven preheated to 350F, and cookie sheets lightly greased, remove the dough from the refrigerator and slice into rounds about 1/4″ thick.
-Arrange on the cookie sheet with plenty of room between cookies. Bake for 8 – 10 minutes until the cookies are firm. Transfer to cooling racks and cool.
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