I can’t believe how long it’s been since my last post!! What a bad little blogger I was last week. There has been so much going on I didn’t have time to bake anything new. I feel like I’m getting the shakes not being in my kitchen baking away. I am pretty excited for this week because my sister and I are baking 4 dozen cookies for her work. More on that to come later …check back to see which ones we decided to bake.
The same night I came across possibly the best cookie I have ever made, I also saw these little guys. Just reading the name alone, I was sold. I mean really…..chocolate – check, Espresso – check, Cookie – check….all in adorable little cup form. They remind me of brownie bites that you get from Kroger only better! I’m not a big coffee drinker but I have really been enjoying anything with Espresso in it lately. Must be the subtle smell and taste that is enticing.
I decided not to use paper liners this time and just greased my mini muffin pan well. Although they didn’t stick to the bottom/sides of the pan, they were still a bit tricky to get out. I found that if you tip the pan towards you slightly over a cooling rack and then slowly turn the cups they will come out.
Chocolate Espresso Cookie Cups
Recipe from Baking Bites
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking sods
1/2 tsp salt
1 cup butter, room temperature
3/4 cup plus 2 tbsp dark brown sugar
1/2 cup plus 1 tbsp white sugar
2 tsp instant espresso powder
1 large egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
Preheat oven to 350 degrees. Line a mini muffin pan with paper liners or grease well.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blended in instant espresso powder, egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture. Mix until all ingredients have been combined. Stir in chocolate chips.
Bake for 10-12 minutes. Cool cups in the pan for an additional 10-12 mintues. Remove from pan and transfer to cooling rack to cool completely.
Makes about 3 dozen cups.