About 2 years ago, while out with a friend, we stopped at a chocolatier so she could pick up some chocolate-covered coffee beans. I had heard of them (I keep abreast of all the latest trends when it comes to chocolate!) but I had never tried them. My parents & grandparents were all heavy coffee drinkers, buying whole beans at the grocery store & grinding them right in the store with the machine installed in the grocery aisle. There was always a pot of coffee on the stove in both of their homes, but I never acquired a taste for coffee and I was not at all interested in Lisa’s coffee beans even though they were covered in chocolate.

A few months later, we were vacationing with Eric’s extended family. A bunch of us were on a grocery run. Vicki picked up some chocolate-covered coffee beans. I still had not sampled them, but during that week, I gave them a try. Dark chocolate is too hard for me to ignore for very long. Turns out, the beans were pretty good! Lisa & Vicki knew what they are talking about when they told me I would like the covered beans even though I didn’t like coffee. I still don’t drink coffee, but I am now willing to try things made with chocolate-covered espresso beans.

Espresso Cookies

Espresso Cookies (adapted from tasteofhome.com)

Prep Time: 25 minutes. Bake Time: about 12 minutes  Makes: 40 cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1-1/4 cups all-purpose flour
• 6 tablespoons baking cocoa
• 2 teaspoons instant coffee powder, instant espresso powder or finely ground espresso beans
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 40 chocolate-covered coffee beans

Directions:

In a large bowl, cream the butter and sugars together until they are light and fluffy. Beat in the egg.

Combine the butter with the sugars, then add in the egg.

Combine the flour, cocoa, coffee powder, baking soda and salt, gradually adding it into the creamed mixture. Mix well. Stir in the chocolate chips.

Mix the chocolate chips in after the dry ingredients have been well incorporated.

Roll the dough into 1-inch balls and place them on 2 Silpat lined baking sheets or onto parchment paper-lined baking sheets, about 2 inches apart.

Roll the dough into 1-inch balls.

Bake the cookies at 350° for 12-15 minutes, until the cookies slightly flatten & start to crack. Remove the baking sheets from the oven and immediately press a coffee bean into the center of each cookie.

Press a chocolate-covered bean into the center of each cookie as soon as they come out of the oven.

Cool the cookies for 2 minutes before removing them from the pans to wire racks. Store them in an airtight container.

The coffee is for Eric. I have my desserts with red wine!

These cookies are my kind of “coffee”!  ~Linda

Espresso Cookies (adapted from tasteofhome.com)

Prep Time: 25 minutes. Bake Time: about 12 minutes  Makes: 40 cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1-1/4 cups all-purpose flour
• 6 tablespoons baking cocoa
• 2 teaspoons instant coffee powder, instant espresso powder or finely ground espresso beans
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 40 chocolate-covered coffee beans

Directions:

In a large bowl, cream the butter and sugars together until they are light and fluffy. Beat in the egg. Combine the flour, cocoa, coffee powder, baking soda and salt, gradually adding it into the creamed mixture. Mix well. Stir in the chocolate chips.

Roll the dough into 1-inch balls and place on 2 Silpat lined baking sheets or onto parchment paper-lined baking sheets, about 2 inches apart. Bake the cookies at 350° for 12-15 minutes, until the cookies slightly flatten & start to crack. Remove the baking sheets from the oven and immediately press a coffee bean into the center of each cookie. Remove the baking sheets from the oven and immediately press a coffee bean into the center of each cookie. Cool the cookies for 2 minutes before removing them from the pans to wire racks. Store them in an airtight container.