Double chocolate cashew cookies (Kopie)
Ingredients
10 tablespoons Butter
1/2 cup cocoa powder
1 1/2 cups brown sugar
2 teaspoons vanilla
2 teaspoons instant coffee granules
3 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup chopped or broken cashews
Instructions
Set your mixing bowl over a pot of boiling water and melt together the butter and cocoa powder. When it is mostly melted, remove it from the pot and allow it to finish melting off of the heat. Attach it to your mixer and mix in the brown sugar until it is thoroughly combined.
In a small dish, mix together the vanilla and coffee granules until they are completely dissolved before adding them to the cocoa mixture. Add the eggs one at a time, beating well after each.
To the mixing bowl, add one of the cups of flour, the baking powder, and the salt. Mix until it is just incorporated and scrap down the sides of the bowl before adding the second cup of flour. Mix it in and then carefully stir in the chocolate chips and cashews (or your preferred add in).
Allow dough to sit for 30 minutes or so until it thickens. While it is resting, preheat your oven to 350°F. Using a 2 tablespoon scoop, leave about 1 1/2 -2 inches between each ball onto a parchment lined cookie sheet. Bake for about 10 minutes, until the edges are set but the centers are still soft. Allow the cookies to cool 10 minutes on the pan before removing them. Leaving the cookies on the pan will allow the centers to finish cooking without overcooking the edges, thus giving the cookies a very fudgy texture.
Make sure you check out all the other goodies being baked!
10 tablespoons Butter
1/2 cup cocoa powder
1 1/2 cups brown sugar
2 teaspoons vanilla
2 teaspoons instant coffee granules
3 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup chopped or broken cashews
Instructions
Set your mixing bowl over a pot of boiling water and melt together the butter and cocoa powder. When it is mostly melted, remove it from the pot and allow it to finish melting off of the heat. Attach it to your mixer and mix in the brown sugar until it is thoroughly combined.
In a small dish, mix together the vanilla and coffee granules until they are completely dissolved before adding them to the cocoa mixture. Add the eggs one at a time, beating well after each.
To the mixing bowl, add one of the cups of flour, the baking powder, and the salt. Mix until it is just incorporated and scrap down the sides of the bowl before adding the second cup of flour. Mix it in and then carefully stir in the chocolate chips and cashews (or your preferred add in).
Allow dough to sit for 30 minutes or so until it thickens. While it is resting, preheat your oven to 350°F. Using a 2 tablespoon scoop, leave about 1 1/2 -2 inches between each ball onto a parchment lined cookie sheet. Bake for about 10 minutes, until the edges are set but the centers are still soft. Allow the cookies to cool 10 minutes on the pan before removing them. Leaving the cookies on the pan will allow the centers to finish cooking without overcooking the edges, thus giving the cookies a very fudgy texture.
Make sure you check out all the other goodies being baked!
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