So here I am, back again with another syrup recipe I have conjured up over the summer months. My love for coffee syrups has grown and grown, and so has my bank of recipes. Here is one I thought you might enjoy. This is a personal favourite for a mid-morning pick-me-up. My early mornings are spent … [Read More...] about Lola’s Iced Chocolate Espresso
Chocolate Espresso Cookies
Deep dense chocolate and coffee combined in a rich cookie. What could possibly be better? My coffee loving recipes testers could not decide which were better – the cookies with the smoother flavor of the crushed beans or the ones with the more assertive coarsely chopped beans. So try both versions! Any type of chocolate – milk, bittersweet, German, white, semisweet…can be used to glaze these cookies with great results. These cookies store very well and are also very sturdy – making them great for gift giving or taking to parties or the office.
- 1/2 cup butter
- 4 ounces unsweetened chocolate
- 1/2 cup crushed or chopped chocolate covered espresso beans, divided
- 4 eggs
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder (measured, then stirred or sifted)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup bittersweet chocolate (or favorite chocolate)
Melt the butter and unsweetened chocolate in a small heavy saucepan over low heat. Add two tablespoons of the espresso beans and mix until smooth. Cool to room temperature. In a large bowl beat the eggs, sugar, and vanilla until thick and lemon colored, about five minutes. Mix in the chocolate mixture. Sift in the flour, cocoa, baking powder, and salt and mix until just barely incorporated. Do not overmix. Chill the dough for 1-2 hours. Preheat the oven to 350 degrees. Line heavy baking sheets with aluminum foil (shiny side up) or parchment paper. Using slightly wet hands, roll the cookies into golf ball sized balls and place 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes, or until the cookies are firm on the edges. They should still be soft and brownie-like in the center. Cool the cookies on the sheet for five minutes, and then remove to a cooling rack to finish cooling. Melt the bittersweet chocolate until smooth. Glaze each cookie with the melted chocolate and sprinkle with the remaining espresso beans. Let dry thoroughly before storing in an airtight container.
Makes about 3 dozen cookies.
- Preparation Time: 20 minutes
- Chilling Time: 1 hours
- Baking Time: 15 minutes
- Total Time: 1 hour, 35 minutes
This traditional mixture of coffee, cream, and chocolate is rich and decadentâ€¦perfect for a lazy weekend morning or an afternoon treat. Not for dieters, this special drink is a wonderful way to relax and indulge yourself.
- 2 tablespoons heavy cream
- 2 ounces chopped semisweet chocolate
- 2 cups freshly brewed strong hot coffee
- Whipped cream
Mix the heavy cream and chocolate in a medium heavy saucepan. Place over low heat and cook, stirring frequently, until the chocolate is melted and smooth. Slowly whisk in the hot coffee. Pour into cups and top with whipped cream and cinnamon.
Makes 2 servings.
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes