Chocolate Espresso Dough Recipes

DOUBLE CHOCOLATE ESPRESSO COOKIES

Double Chocolate Espresso Cookies image

Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 36

Number Of Ingredients 10

Ingredients

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup butter, softened
1 tablespoon brewed espresso coffee or very strong coffee, cooled
1 egg
1/4 cup butter, softened
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
4 teaspoons brewed espresso coffee or very strong coffee, cooled
1 teaspoon vanilla
3 tablespoons shaved semisweet chocolate baking bar

Steps:

Heat oven to 375°F.
In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g

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