Retourner

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 :)
Imprimer la recette Recette d'épingle
Temps de préparation 15 minutes
Temps de cuisson 11 minutes
Type de plat Collation
Cuisine American
Portions 8 cookies

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!

Remarques

Mot-clé baking, chef romain avril, chocolate, cookies, espresso, frenchycooks, pastry