By Victoria Hart Glavin of Tiny New York Kitchen
Chocolate covered espresso beans are so easy to find these days and sometimes you can even get them in bulk. These cookies are so grown up and sophisticated, but I’m sure that even the most down home person would love them.
1 Cup Unsalted Butter (Room Temperature)
1 Cup Sugar
1/2 Cup Dark Brown Sugar
1 Egg (Room Temperature)
1 1/2 Teaspoons Vanilla Extract
1 3/4 Cups Unbleached Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/3 Cup Unsweetened Cocoa Powder
1 1/2 Cups Chocolate Covered Espresso Beans
Preheat oven to 350 degrees.In large-size bowl, cream butter, sugar, and brown sugar with electric mixer on high speed until light and fluffy. Add egg and vanilla. Mix until well blended.
In a medium-size bowl combine flour, baking soda, baking powder, and cocoa powder. Gently stir flour mixture into butter mixture and beat on low speed just until combined. You don’t want to over mix. Add espresso beans and stir until combined. Line two baking sheets with parchment paper. I’m a big believer in using parchment paper when baking cookies. Place rounded tablespoons of dough, spaced 2 inches apart, on baking sheets.
Place in oven and bake 12 minutes until cookies are just crisp around the edges, but are still a bit soft and puffed in the center. Remember that every oven heats differently so you may need a minute or two more of baking. Remove from oven and allow to cool on baking sheets for 3 minutes. Transfer to wire racks to cool completely. Makes about 36 cookies.
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Total Tine: 32 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”