Indulge in a delightful symphony of flavors with our irresistible Crisp Chocolate Espresso Ribbon Cookies. These delectable treats are a perfect blend of rich chocolate and invigorating espresso, elegantly swirled into a crisp and crumbly cookie. Each bite offers a satisfying crunch, followed by a burst of chocolatey goodness complemented by the subtle bitterness of espresso. Perfect for any occasion, these cookies are sure to tantalize your taste buds and leave you craving more. And with our easy-to-follow recipes using a convenient cookie mix, you can whip up these culinary wonders in no time. So, prepare to embark on a sweet journey as we unveil the secrets behind these irresistible Crisp Chocolate Espresso Ribbon Cookies.
## Additional Recipes Included:
- **Classic Chocolate Chip Cookies:** Delight in the timeless allure of classic chocolate chip cookies, featuring a chewy texture and an abundance of rich chocolate chips.
- **Chewy Oatmeal Raisin Cookies:** Experience the comforting goodness of chewy oatmeal raisin cookies, packed with wholesome oats, plump raisins, and a touch of cinnamon for a warm and inviting flavor.
- **Peanut Butter Blossoms:** Sink your teeth into the irresistible combination of peanut butter cookies and a decadent chocolate kiss, creating a delightful balance of sweet and salty flavors.
- **Sugar Cookies with Royal Icing:** Unleash your creativity with sugar cookies adorned with colorful royal icing, perfect for festive occasions or as a fun activity with loved ones.
DOUBLE CHOCOLATE ESPRESSO COOKIES
Two warnings about these cookies: Don't give them to young children before bedtime and don't leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well-this aerates the cookies and integrates the sugar-but be conservative with your mixing once the dry ingredients are added.
Provided by Kelsey Banfield
Categories HarperCollins Cookies Chocolate Coffee Bake Dessert
Yield Makes 50-55 cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F.
- In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
- Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.
CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES
Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
- Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
PEPPERMINT CREAM SANDWICH COOKIES
My mother and I made these crisp chocolate peppermint sandwich cookies together. They are a perfect addition to any party. —Donna Williamson, Round Rock, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CRISP CHOCOLATE ESPRESSO RIBBON COOKIES (COOKIE MIX)
Source: Betty Crocker. "Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want." There is 2 hour refrigeration time with this recipe.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
- In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.
- Divide dough in half; place half of dough in another bowl.
- Stir melted chocolate into half of dough.
- To remaining half of dough, mix in espresso beans and almonds.
- Firmly press half of chocolate dough evenly in bottom of loaf pan.
- Evenly press half of espresso dough over chocolate dough in pan.
- Repeat with remaining chocolate dough and espresso dough.
- Fold plastic wrap over dough to cover.
- Refrigerate about 2 hours or until firm.
- Heat oven to 350°F.
- Remove dough from pan; unwrap.
- Place dough on cutting board.
- Cut dough crosswise into 4 equal pieces.
- Cut each piece crosswise into 1/4-inch slices.
- On ungreased cookie sheets, place slices 2 inches apart.
- Bake 9 to 10 minutes or until edges are light golden brown.
- Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 23.9, Fat 2.5, SaturatedFat 1.5, Cholesterol 9, Sodium 18.6, Carbohydrate 0.4, Fiber 0.2, Protein 0.3
CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
Provided by Kim
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
- Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g
Tips:
- To achieve perfectly crisp edges on your cookies, make sure your oven is fully preheated before baking and use a baking sheet that is not too crowded.
- For a more intense coffee flavor, use a dark roast espresso powder or finely ground coffee beans.
- If you don't have a piping bag, you can use a resealable plastic bag with one corner snipped off.
- To make sure your chocolate ribbon stays in place, make sure the cookie dough is cold before piping the chocolate.
- If the cookie dough is too sticky to handle, chill it in the refrigerator for a few minutes before rolling and cutting.
Conclusion:
These crisp chocolate espresso ribbon cookies are sure to be a hit with your friends and family. They're the perfect treat for any occasion, and they're also easy to make. With a few simple tips, you can achieve perfectly crisp edges and a rich, coffee-flavored cookie. So what are you waiting for? Get baking!
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