Easy Espresso Cookies Recipe

• portioner: 18
• aktiv tid: 30 min

Ingredienser

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip cookie Dough

2 tablespoons unsweetened baking cocoa

2 tablespoons instant espresso powder

2 tablespoons milk or heavy whipping cream

1/4 cup semisweet chocolate chips

Vejledning

Let cookie dough stand at room temperature 10 to 15 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.

In large bowl, mix baking cocoa, espresso powder and milk with spatula until blended. Crumble cookie dough into cocoa mixture; knead or stir until well blended.

Shape dough into 18 balls, about 1 rounded measuring tablespoonful each; place 9 dough balls, 2 inches apart, on each cookie sheet. Place second cookie sheet in refrigerator while you bake first sheet. Bake 10 to 13 minutes or until edges of cookies are set. Cool on cookie sheet 2 minutes, then transfer to cooling rack to cool completely, about 15 minutes. Bake second sheet of cookies.

In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds until melted and smooth. Transfer melted chocolate to small resealable food-storage plastic bag; cut small corner off one end of bag. Drizzle on tops of cookies. Cool completely, about 1 hour, until chocolate is set.

Source: <a href="https://www.pillsbury.com/recipes/easy-espresso-cookies/08973f68-4806-4d49-ab5c-8f1d454f6886">pillsbury.com</a>