Chocolate Espresso Cookies

I'm in a mood for a very strong coffee to kill the boredom but i'm not looking for just strong coffee but i'm in for a strong shot of espresso. Nay...i'm not making myself a good cup of espresso instead i'm baking them. Yes! you heard me right. Today, i'm baking a very strong shot of chocolate espresso cookies. This dark gorgeous cookies has cocoa powder,semisweet melted chocolate and a dark espresso all delicious goodness combined in this adorable cookies.

The delicious flavor of butter and jolt of a shot of espresso is simply irresistible. This chewy center and crunchy cookies has tons of strong coffee flavor and chocolate that gives the extra kick on every bite. Definitely, a BIG hit for coffee lover. If you are a chocolate and coffee lover, you gonna love this. The cookies stays good for 1 week in an airtight container. I simply love the sprinkles on the top which is absolutely optional. After all, a good looking cookies are too tempting for a bite right.

Ingredients

2 cups all purpose flour
1 cup unsalted butter, softened
1 cup granulated white sugar
2 large eggs, room temperature
1 cup semisweet chocolate,melted
1/4 cup espresso powder
1 tsp baking powder
1/2 cup cocoa powder
2 tsp vanilla extract
Colourful sprinkles


Methods

Preheat oven at 350' F or 180'C. Line a baking pan with parchment paper. Keep aside.

In a large bowl, sift together all purpose flour,baking powder,cocoa powder,salt and espresso powder. Keep aside.

Using a stand or hand mixer, over a medium speed, beat the butter and sugar till cream and fluffy. Add the eggs one at the time making sure to beat after each addition. Beat in the vanilla extract.

Reduce speed to low and add the sifted dry ingredients. Beat well. Add the melted chocolate and beat until well incorporated.

Mould the dough into a disc and wrap with plastic wrap. Refrigerate for 15-20 minutes.

Dust a clean work surface with little flour and start rolling the dough using a rolling pin into 1/2 inch thick. Cut the dough with your preferences cookie cutter and place on the prepared baking tray 2 inches apart and top with sprinkles.

Bake cookies for 10-12 minutes. Remove from oven and cool on the baking tray for 2 minutes before transferring on a wire rack completely.

Store in an airtight container.

Notes

For no refrigerator method, instead of using a cookie cutter, you can use a tablespoon to drop balls of the cookie dough 2 inches apart on the prepared baking pan. Top with sprinkles.