Double Chocolate-Cherry Espresso Drops

"A Startribune cookie bake-off winning recipe."
 
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Ready In:
30mins
Ingredients:
14
Yields:
2 dozen
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ingredients

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directions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In a small bowl, mix instant espresso powder and water and reserve. In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve. In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes. Add dark brown sugar and beat an additional 30 seconds. Add egg and beat until thoroughly incorporated. Add vanilla extract and reserved espresso mixture and beat until thoroughly incorporated. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in cherries and chocolate chips.
  • Using a 1-inch scoop, drop cookie dough on prepared baking sheets, spacing dough 2 inches apart. Bake for 8 to 10 minutes; because cookie is very dark, it's difficult to tell if they are overbaked. Watch center of cookies; when they lose their gooey quality, they are done. Remove from oven and cool on baking sheets for 10 minutes before transferring cookies to a wire rack to cool completely. In a microwave oven, or using a double boiler over gently simmering water, melt almond bark and lightly drizzle over cookies, optional.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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