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My inspiration for these cookies was chocolate covered coffee beans! Use any good quality roasted whole coffee beans in this recipe; this not only gives these cookies a nice coffee flavor, but also adds a nice crunch – but be sure to warn people that there are whole coffee beans in them! If you prefer, you can add 1 to 2 teaspoons of powdered instant coffee for a similar flavor effect without the crunch.
Preheat oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
Use a handheld electric mixer to beat together the butter, sour cream, egg, vanilla, white sugar, and brown sugar until smooth and creamy. Set aside.
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
Use a wooden spoon to gradually stir the dry ingredients into the wet. Fold in the chopped chocolate and coffee beans. Cover the dough and put it in the freezer to stiffen a little, about 10 minutes.
Use a 1 1/2 tablespoon measure to scoop out the dough into balls onto the prepared baking sheets about 2 inches apart (you will get about 3 dozen cookies). Bake in the preheated oven until the edges are set and the tops don’t feel sticky, about 12 minutes. Cool completely on the trays before removing.
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