Crisp Chocolate Espresso Ribbon Cookies Cookie Mix Recipes

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
• Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
• Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
• Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

CRISP CHOCOLATE ESPRESSO RIBBON COOKIES (COOKIE MIX)

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
• In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.
• Divide dough in half; place half of dough in another bowl.
• Stir melted chocolate into half of dough.
• To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan.
• Evenly press half of espresso dough over chocolate dough in pan.
• Repeat with remaining chocolate dough and espresso dough.
• Fold plastic wrap over dough to cover.
• Refrigerate about 2 hours or until firm.
• Heat oven to 350°F.
• Remove dough from pan; unwrap.
• Place dough on cutting board.
• Cut dough crosswise into 4 equal pieces.
• Cut each piece crosswise into 1/4-inch slices.
• On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets to cooling rack.