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Triple Chocolate Espresso Bean Cookies

101 Cookbooks
  (3)

If you don’t want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

servings:Makes 2-3 dozen chunky, medium cookies.

Ingredients

  • 2 1/2 cups whole-wheat pastry flour
  • 2 tablespoons freshly ground espresso powder
  • 3/4 teaspoon aluminum-free baking soda
  • 3/4 teaspoon aluminum-free baking powder
  • 3/4 teaspoon finely ground sea salt
  • 1/2 cup natural cocoa or cacao powder, not dutched
  • 1 cup organic unsalted butter, room temperature
  • 2 cups sugar
  • 2 large organic eggs
  • 3 teaspoons high-quality vanilla extract
  • 3/4 cup cup organic semi-sweet chocolate chips
  • 8 ounces chocolate covered espresso beans
Triple Chocolate Espresso Bean Cookies photo

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nutrition information

per serving (12 servings)

  • 441.7 kcal Calories
  • 20.4 g Total Fat
  • 12.4 g Saturated Fat
  • 0.6 g Trans
  • 63.8 g Total Carbs
  • 4.8 g Dietary Fiber
  • 42.5 g Sugars
  • 5.0 g Protein
  • 73.8 mg Cholesterol
  • 275.0 mg Sodium
  • 60.4 mg Calcium
  • 65.9 mg Magnesium
  • 196.1 mg Potassium
  • 1.8 mg Iron
  • 1.1 mg Zinc
  • 551.3 IU Vitamin A
  • 0.1 mg Vitamin C
  • 0.1 mg Thiamin (B1)
  • 0.1 mg Riboflavin (B2)
  • 2.5 mg Niacin (B3)
  • 0.1 mg Vitamin B6
  • 12.8 g Folic Acid (B9)
  • 0.1 g Vitamin B12
  • 0.5 g Vitamin D
  • 0.7 mg Vitamin E
  • 1.9 g Vitamin K
  • 4.5 g Fatty Acids, Total Monounsaturated
  • 1.1 g Fatty Acids, Total Polyunsaturated

directions

See Full Recipe on 101 Cookbooks »

Ratings

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(3)

reviews

  • Kimberly

    by , August 22, 2013

    These were AMAZING! Made them for Tori's engagement party!

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