Chocolate Espresso Cookies

75m
Prep Time

15m
Cook Time

1h 30m
Ready In

Recipe: #10836

October 27, 2013

Categories: Desserts, Cookies, Slice and Bake, Baby Shower, Christmas, Easter, Fathers Day, Game/Sports Day, Potluck, Oven Bake, Kid's Lunches, Flour, Chocolate, more

recipe by:
Mikekey

"These are a thin, wafer type cookie. For a chewier cookie, slice them a bit thicker and bake them a shorter time. Using a combination of butter and margarine makes a tender cookie, but keeps the fat down. DO NOT USE DIET OR SOFT MARGARINE!. Prep time includes refrigeration time. Makes 40-45 cookies."

Original is 40-45 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (12.8 g)
Calories 50.7
Total Fat - 1.8 g
Saturated Fat - 0.8 g
Cholesterol - 2.3 mg
Sodium - 43.2 mg
Total Carbohydrate - 8.8 g
Dietary Fiber - 0.5 g
Sugars - 5.7 g
Protein - 0.6 g
Calcium - 2.3 mg
Iron - 0.2 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step 1

Mix flour, cocoa, baking soda, and salt in a medium bowl. Set aside.

Step 2

In a small bowl, combine brown sugar, granulated sugar, and coffee. Mix with fingers to press out lumps.

Step 3

In a medium mixing bowl, beat butter and margarine together until creamy. Add the sugar mixture and vanilla extract. Beat on high speed for about one minute. Beat in egg white.

Step 4

On low speed, beat in flour mixture just until incorporated. Knead with hands briefly until smooth.

Step 5

Form dough into a cylinder 9–10 inches long and about 1¾ inches in diameter. Wrap securely in waxed paper. Chill at least 45 minutes or until needed. Dough can be prepared to this point and refrigerated up to three days, or it can be wrapped, airtight, and frozen up to three months.

Step 6

Lightly coat baking sheets with nonstick cooking spray.

Step 7

Place oven racks in the upper and lower thirds of oven and preheat to 350°F.

Step 8

Use a sharp knife to slice rounds ¼ inch thick from the chilled dough. Place one inch apart on prepared baking sheets.

Step 9

Bake 10 to 14 minutes. (Rotate baking sheets from top to bottom and front to back about halfway through baking to ensure even baking. Cookies will puff and crackle on top and then begin to settle down slightly when done).