Coffee Bean Espresso Cookies
Coffee Bean Espresso Cookies Preparation
Preheat the oven to 180? and lightly butter two metal flat oven trays. Combine the chopped chocolate, chocolate chips and butter in medium bowl and heat gently in a microwave to melt the butter and soften the chocolate. Mix well then return to the microwave oven for a few more seconds until the chocolate mixture is smooth and glossy. Alternatively, place the mixture in a stainless steel bowl and place over a small saucepan of simmering water and stir gently until melted. Using an electric mixer, beat the eggs and sugar, together until thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes. Fold in the crushed coffee beans and beat in the cooled chocolate mixture. Sift together the flour, baking powder, and salt and fold into the cookie dough then add the hazelnuts and chocolate bits. Drop tablespoons of the batter onto the oven trays, keeping the mounds at least 5cm. apart. Bake in the preheated oven for 10 minutes or until the cookies are puffed and cracked on top. Cool the cookies for a moment or two then transfer to wire racks to col completely. Per serving: 971 Calories (kcal); 13g Total Fat; (11% calories from fat); 16g Protein; 201g Carbohydrate; 561mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 13 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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