Chocolate Espresso Bean Cookies

Preparation time
75 mins
Cooking time
15 mins
Difficulty
Easy
Serves
24 people
Meal course
Dessert - Cookies
Posted by
Posted on
2 Cup
Flour
1/4 Tsp
Baking Soda
1/2 Tsp
Salt
3/4 Cup
Butter
1 Cup
Light Brown Sugar
3/4 Cup
Sugar
1  
Egg(s)
1  
Egg yolk
1 Tbls
Vanilla
3/4 Cup
Chocolate-covered espresso beans

These are best served warm.  If you freeze these in an airtight bag or container they can keep for up to a month! 🙂

(picture to come soon)

  1. Sift flour, baking soda and salt into a medium bowl and set aside.
  2. In a larger bowl with an electric mixer beat together melted butter, light brown sugar and sugar on medium until combined.
  3. In a small bowl lightly wisk together the whole egg and yolk with the vanilla extract.
  4. Mix in egg mixture on a lower mixer setting until well combined.
  5. Slowly add in flour mixture about 1/4 cup at a time until combine.
  6. With a wooden spoon gently stir in the chocolate-covered espresso beans
  7. Place dough on parchment paper or wax paper and shape dough to form a log about 2 1/2 inches in diameter.
  8. Wrap log with saran wrap/cling wrap to seal and freeze for about one hour until firm.
  9. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  10. Unwrap cookie dough log from wrap and paper and cut into 1/4 inch thick disks.
  11. Place disks about 2 inches apart on baking sheet and bake for 13 to 15 minutes. (until edges of the cookies ar browned but the middles are still soft)
  12. Let cool on sheets for 5 minutes before transferring to cooling rack. (these are best served warm)

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