September Recipe.

Double Chocolate

Espresso Bean Cookies.

Notes: When forming cookies, you can roll into balls and freeze to bake later – perfect for the busy holidays or to pop in the oven for unexpected guests! Just add a few minutes to baking time to compensate for frozen dough.

Also, be sure not to overbake. These cookies taste great soft, so check the first batch at the minimum baking time, and adjust baking time to your oven.

you will need:

285 g butter, softened

400 g granulated sugar

2 organic eggs

250 g flour

65 g unsweetened cocoa powder

3 g (1/2 tsp.) finely ground sea salt

4 g (3/4 tsp.) baking powder

8 g (2 tbsp) freshly ground espresso beans

225 g whole espresso beans


Mix together flour, baking powder, salt and cocoa powder in a bowl and set aside.

With an electric mixer cream together butter and sugar until mixture is fluffy.

Add eggs one at a time and mix until combined.

Add dry ingredients to wet ingredients in waves, making sure all ingredients are incorporated before adding next amount.

Stir in espresso beans and chocolate chunks by hand.

Drop cookies onto baking sheet 5 cm apart, small to medium size – they are rich.

Bake for 8 - 9 minutes at 175 degrees checking baking time at minimum.

Makes 2 dozen medium sized cookies.

Food and styling: Tara Ballantyne

Photography : Birgit Fauske

1 comment:

  1. like the simplicity with the ripped, "krøllete" paper,

    AND good tips for making cookies (freezer!)

    Have a great weeend.


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