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Espresso Chocolate Chip Cookie
Follow That Food : Episode FLFTF-151F


Yield: 2 dozen cookies
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ease of Preparation: easy

Recipe courtesy Executive Chef Kevin Garvin, Neiman Marcus-Las Vegas

Ingredients:

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 Tbs. granulated sugar
1 large egg
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Instructions:

  1. Preheat oven to 300F.
  2. Cream butter with sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds.
  3. Beat in egg and vanilla extract for another 30 seconds.
  4. In a mixing bowl, sift together dry ingredients and beat into butter mixture at low speed for about 15 seconds.
  5. Stir in espresso coffee powder and chocolate chips.
  6. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
  7. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
  8. Serve warm with a glass of milk.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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