These cookies with the kick of caffeine from the espresso will lift your spirits after those nights. You can cook a batch of them, keep them in tightly sealed cookie jar and munch on them anytime you feel like it, day or night, as your comfort food. Espresso cookies seem like the perfect dessert for breakfast idea but they can also be versatile. Serve them up to your friends and family after a delightful dinner or lunch, by itself or by dressing them up with ice cream. You can get creative with your espresso cookies and add ingredients to make it your own, but below is a recipe for espresso cookies you just might fancy. Lots of healthy video recipes to start off the day are available in the link..
Ingredients
½ cup unsalted butter, at room temperature
3 tablespoons granulated sugar
1 cup ground toasted hazelnuts
1 cup all purpose flour
1 oz. bittersweet chocolate, grated fine
1 tablespoon instant coffee powder
2 teaspoons hot water
36 skinned, toasted whole hazelnuts
½ cup powdered sugar (optional)
1 tablespoon unsweetened cocoa powder (optional)
Preheat oven to 300 degrees F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
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