Espresso Cookies
Espresso Cookies
Ingrediënten
- 350 g 12oz high-quality dark chocolate (70% cocoa solids)
- 250 g 9oz gluten-free flour blend
- 80 g 3oz cocoa powder or cacao powder
- 1 tsp bicarbonate of soda
- ½ tsp sea salt
- 4 tbsp finely ground fresh coffee
- 250 g 9oz softened butter or coconut oil
- 220 g 8oz light brown soft sugar or coconut sugar
- 2 large free-range eggs at room temperature
Serving Size: Approximately 34 small cookies / Calories per Cookie: 169
Preparation Time: 15 minutes (plus chilling) / Cooking Time: 10 minutes
Instructies
- Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- Chop the dark chocolate into pieces roughly 5mm (¼in) in size.
- Don’t worry about small shards and flakes, as they will melt beautifully into the cookies.
- In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, bicarbonate of soda, sea salt, and finely ground coffee.
- Set this dry mixture aside.
- In a separate large bowl, use an electric whisk to beat the softened butter or coconut oil along with the sugar until the mixture becomes light and fluffy.
- If you’re using coconut oil, beat it until just incorporated to prevent melting.
- Then, beat in the eggs one at a time, followed by the vanilla extract.
- Gently fold the dry mixture into the wet mixture, adding the chopped chocolate halfway through the folding process.
- If the dough is too wet, transfer it to the fridge for 20 minutes to firm up.
- Shape the cookie dough into golf ball-sized balls using your hands and place them on the prepared baking sheets, leaving at least 3cm (1in) of space between each cookie.
- Mini
