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Foodrhythms

About Recipe

Good day muffins. How are we? Let’s talk. I’m thinking about sweets. Chocolate. I’m thinking about whoopee pies. I’m thinking let’s put espresso in a cookie…and then let’s also put it in the schmooey sandwiched between the two cookies. Let’s turn a kid cookie into a grown-up cookie. Cause we’re mature like that. Actually, a “grown-up cookie” doesn’t sound nearly as exciting as these cookies are. Let’s call them jacked-up cookies. I like that. Normally I would make my food adult-like by adding booze to whatever I’m trying to transform. Today, I’m using coffee. Not just coffee, but espresso. I know…we’re going big. Before you panic because you don’t have an espresso machine, just pump the breaks there Nelly. You can use some strong-brewed fresh coffee as well. We’re flexible here. Let’s work together. We’re a team.

Ingredients

unsalted butter, at room temperature

packed brown sugar

granulated sugar

real vanilla extract

eggs, at room temperature

freshly brewed espresso or strong-brewed coffee

unsweetened cocoa powder

all-purpose flour

baking powder

baking soda

sea salt

semi-sweet chocolate chips

granulated sugar (to roll the cookies in)

vegetable shortening (that’s right, shortening)

cream cheese, room temperature

powdered sugar

instant coffee granules (this is optional…I like the coffee flecks it adds here)

See Recipe Procedure

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