BISCUITS À L'ESPRESSO ET AU CHOCOLAT
This has to be one of the easiest and most delicious cookie recipe ever! Let me know how you liked them 🙂
Équipement
- 1 Stand mixer
- 1 bol en acier inoxydable
- 1 Spatula
- 1 Silpat
- 1 Baking tray
Ingrédients
- 1/2 tasse Beurre (softened)
- 1/2 tasse White sugar
- 1/4 tasse cassonade
- 1 cuillère à café pâte à la vanille
- 1 pc Œuf
- 3/4 tasse Farine AP
- 1/4 tasse Cacao powder
- 2 cuillère à café Espresso powder
- 1/2 cuillère à café Levure chimique
- 1/2 cuillère à café Bicarbonate de soude
- 1/4 cuillère à café Sel
- 3.5 oz 70% chocolat noir
Instructions
- - In a medium size mixing bowl or your favourite stand mixer with the paddle attachment, cream together the softened butter and sugars.
- - Stir in the vanilla paste and egg until combined.
- - In another mixing bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt.
- - Mix the dry ingredients in with the wet ingredients and stir until a thick batter forms.
- - Stir in the chopped dark chocolate.
- - Wrap up in plastic and let it rest in the freezer for 10 min
- - Wrap up in plastic and let it rest in the freezer for 10 min
- - Spoon or divide equally and roll between your hands onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt if using.
- - Bake at 325°F for 11 minutes. Allow to cool on baking pan before moving to a cooling rack.
- - Bon appétit!
Vidéo
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