I’ve been going a little nuts with the baking lately… I’m coming up with and testing recipes for the February TNNA show, where I will of course be passing out cookies as usual.  I’ve been baking all kinds of shortbread cookies… so many!!!  This recipe was so unusual and delicious I just had to share!

Here is what you need:

2/3 cup flour

1/4 cup coco powder

1/4 cup confectioners sugar

1 tbsp ground espresso (I prefer a French roast)

1 stick of softened butter

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips

zest of 1/2 a medium organic orange

 

Combine the flour, coco powder, sugar, and espresso powder into a bowl and mix well.  I like to use a whisk for this task.

Add the butter and vanilla extract and mix in well.  You can use an egg beater for this (on the very slow setting), but I just do it all by hand with a silicone spatula.  Mixing the batter burns a few of the calories that I intend to eat after the cookies are ready.  Then mix in the orange zest and chocolate chips.

Form the dough into a log about 1.5″ in diameter and roll into parchment paper and refrigerate for about 1 hour.  Preheat the oven to 325 degrees, line the baking sheet with parchment paper and cut the log into 1/2″ cookies.  Place cookies on baking sheet and bake for about 10-15 minutes.  The cookies will still be a little soft when they come out of the oven but they will harden a bit when they cool down.  Yield about 20-24 cookies.

These particular cookies tastes good with a nice strong cup of coffee and some half & half, mmmm!!! Milk works fine too :)

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