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!
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 🙂