Crisp Chocolate Espresso Ribbon Cookies Cookie Mix Recipes

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CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES



Crisp Chocolate-Espresso Ribbon Cookies image

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
  • Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
  • Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

DOUBLE CHOCOLATE ESPRESSO COOKIES



Double Chocolate Espresso Cookies image

Two warnings about these cookies: Don't give them to young children before bedtime and don't leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well-this aerates the cookies and integrates the sugar-but be conservative with your mixing once the dry ingredients are added.

Provided by Kelsey Banfield

Categories     HarperCollins     Cookies     Chocolate     Coffee     Bake     Dessert

Yield Makes 50-55 cookies

Number Of Ingredients 10

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons instant espresso powder, like Medaglia D'Oro, or similar
12 ounces semisweet chocolate chips

Steps:

  • Heat the oven to 350°F.
  • In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
  • In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
  • With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
  • Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.

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