This week I will be traveling to Greenville, South Carolina, to see my daughter participate at the American Mock Trial Association’s National Championship Tournament, so I decided to bake a different version of her favorite Snickerdoodle cookie. I made her some Chocolate Espresso Snickerdoodles! Since the recipe contained espresso instant coffee, I had to search the Internet as to where to buy it. Fortunately, I was able to purchase the espresso at my local Target store. You can also find more expensive ones at Williams Sonoma or Sur La Table.
My husband absolutely loved this cookie! It is slightly underbaked to have a chewy consistency, but it has a wonderful chocolatey flavor that is enhanced by the addition of espresso. I had to keep “yelling” at my hubby to stay away from the cookies! If you are looking for a delicious and simple chocolate cookie, you should definitely try this one. I found this recipe on a post by Abby Capalbo, posted on February 20, 2016, on the Style Me Pretty website. You won’t be disappointed and neither will Laura and the rest of her team!
Chocolate Espresso Snickerdoodles
- 2¼ cups organic all-purpose flour
- ⅔ cups Hershey’s Cocoa Natural Unsweetened
- 1½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (2 sticks) organic unsalted butter, softened
- 2 teaspoons espresso instant coffee
- 1 cup organic light brown sugar
- ¾ cup organic granulated sugar
- 2 organic large eggs
- 2 teaspoon organic vanilla extract
- 2 teaspoon cinnamon
- 3 tablespoons organic granulated sugar
- Using a medium bowl, sift together flour, cocoa, cream of tartar, baking soda and salt.
- With an electric mixer, cream the butter, coffee, brown sugar and granulated sugar in a large bowl, until light and fluffy.
- Add one egg and thoroughly blend, before adding second egg and vanilla extract. Add flour-cocoa mixture in two batches. Mixing until just combined. Refrigerate batter for an hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Mix together cinnamon and granulated sugar in a small shallow bowl.
- Using a spoon or ice cream scooper, make 1-inch balls with cookie dough. Roll in the cinnamon-sugar mixture and place on parchment lined cookie sheet, 2-inches apart. Flattened balls slightly with bottom of drinking glass.
- Bake to 8 to 10 minutes, until cookies are flattened and crackly. Cool on baking sheet for 5 minutes, before transferring to cooling rack.