- Preparation time
- 75 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 24 people
- Meal course
- Dessert - Cookies
- Posted by
- Posted on
- September 1, 2016
- 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! 🙂
- Sift flour, baking soda and salt into a medium bowl and set aside.
- In a larger bowl with an electric mixer beat together melted butter, light brown sugar and sugar on medium until combined.
- In a small bowl lightly wisk together the whole egg and yolk with the vanilla extract.
- Mix in egg mixture on a lower mixer setting until well combined.
- Slowly add in flour mixture about 1/4 cup at a time until combine.
- With a wooden spoon gently stir in the chocolate-covered espresso beans
- Place dough on parchment paper or wax paper and shape dough to form a log about 2 1/2 inches in diameter.
- Wrap log with saran wrap/cling wrap to seal and freeze for about one hour until firm.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Unwrap cookie dough log from wrap and paper and cut into 1/4 inch thick disks.
- 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)
- Let cool on sheets for 5 minutes before transferring to cooling rack. (these are best served warm)
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