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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6132833/
Classic cookies with a tasty espresso twist from the kitchens of
blimpwolf
Sometimes nothing really beats a classic. And when it comes to cookies, chocolate chip remains the time-honored champ. Still, why settle for "good old" when the kitchens of Full Moon Cuisine can turn up the volume a bit? Here's how to make some excellent chocolate chip cookies... with an edge.
Here's what you'll need:
- 1 stick of butter (at room temp, leave it out on the counter for about an hour)
- 1 cup light brown sugar
- 3 tbsp granulated sugar
- 1 large egg (at room temp, leave it out with the butter for an hour)
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I use Kosher)
- 1 1/4 tsp instant espresso powder
- 1 1/2 cups semisweet chocolate chips
To begin, preheat your oven to 300 degrees F.
In a mixing bowl, combine your dry ingredients (the flour, the baking powder, the baking soda, the salt). Stir with a fork or a whisk to make sure they are all combined. You could sift the dry ingredients together if you have one available!
Next, cream the softened butter and your light brown and granulated sugars together using a hand mixer (it should have the consistency of wet sand). Next, add in the egg and vanilla, once again mixing until the ingredients are combined. Slowly add in 1/3 of the dry ingredients and mix until they are combined (then repeat with the remaining 2/3rds, each time in 1/3 increments). Once combined, stir in the espresso powder and the chocolate chips.
On a greased baking sheet (or nonstick!), use a 16oz scoop, or two tablespoons to form balls of dough. Once you have them laid out on the tray, use the back of your spoon to press down on the balls. Try to get each cookie to be about 2" in diameter. Bake in the oven for 20 minutes (or a bit longer if you want crispier cookies), then remove and allow to cool... a bit.
Now, if you wanted, instead of baking the cookies immediately, you could take this dough and turn it out onto some waxed paper, roll it up into a log of about 2" in diameter, seal, and keep stored in the freezer for up to two months. That way, whenever you want cookies, you could take out the log of dough, slice off some rounds, bake, and have fresh cookies! But, when it comes to chocolate chip espresso cookies... who can wait that long?
Serve alongside a glass of milk, pick up a good book, and you're in for a great evening. Cookies always make people feel warm and comfortable, and as such this easy-to-make and inexpensive recipe is great to have on paw, for whenever you're hosting guests, or just want a treat.
Care to place an order?
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6132833/
Allergy warning – recipe contains dairy products
Classic cookies with a tasty espresso twist from the kitchens of
blimpwolf******************************Sometimes nothing really beats a classic. And when it comes to cookies, chocolate chip remains the time-honored champ. Still, why settle for "good old" when the kitchens of Full Moon Cuisine can turn up the volume a bit? Here's how to make some excellent chocolate chip cookies... with an edge.
Here's what you'll need:
- 1 stick of butter (at room temp, leave it out on the counter for about an hour)
- 1 cup light brown sugar
- 3 tbsp granulated sugar
- 1 large egg (at room temp, leave it out with the butter for an hour)
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I use Kosher)
- 1 1/4 tsp instant espresso powder
- 1 1/2 cups semisweet chocolate chips
To begin, preheat your oven to 300 degrees F.
In a mixing bowl, combine your dry ingredients (the flour, the baking powder, the baking soda, the salt). Stir with a fork or a whisk to make sure they are all combined. You could sift the dry ingredients together if you have one available!
Next, cream the softened butter and your light brown and granulated sugars together using a hand mixer (it should have the consistency of wet sand). Next, add in the egg and vanilla, once again mixing until the ingredients are combined. Slowly add in 1/3 of the dry ingredients and mix until they are combined (then repeat with the remaining 2/3rds, each time in 1/3 increments). Once combined, stir in the espresso powder and the chocolate chips.
On a greased baking sheet (or nonstick!), use a 16oz scoop, or two tablespoons to form balls of dough. Once you have them laid out on the tray, use the back of your spoon to press down on the balls. Try to get each cookie to be about 2" in diameter. Bake in the oven for 20 minutes (or a bit longer if you want crispier cookies), then remove and allow to cool... a bit.
Now, if you wanted, instead of baking the cookies immediately, you could take this dough and turn it out onto some waxed paper, roll it up into a log of about 2" in diameter, seal, and keep stored in the freezer for up to two months. That way, whenever you want cookies, you could take out the log of dough, slice off some rounds, bake, and have fresh cookies! But, when it comes to chocolate chip espresso cookies... who can wait that long?
Serve alongside a glass of milk, pick up a good book, and you're in for a great evening. Cookies always make people feel warm and comfortable, and as such this easy-to-make and inexpensive recipe is great to have on paw, for whenever you're hosting guests, or just want a treat.
Care to place an order?
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6132833/
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 853px
File Size 148.5 kB
Comments