Salted Chocolate Espresso Chip Cookies

I hope everyone had a great Christmas!

 

I’ve been spending the last few days at my parents’ house with a ton of family. And by the time you read this, I’ll be frantically packing a bag for a flight to Vegas in route to Palm Springs!

 

Everyone should take a mini vacation during their vacation!

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When we showed up at my parents’ house on Friday night, we were eagerly awaited…because I had brought a bag full of all of the cookies I’ve been making lately. One of the most popular (let’s be honest, all of the cookies were snarfed right up) choices were my Salted Chocolate Espresso Chip Cookies!

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The cappuccino chips, which I ordered from King Arthur Flour, gave the cookies that special something that had people trying to pinpoint where all of the flavor was coming from. You can certainly substitute dark chocolate chips, but it’s really worth it to buy a bag of these special cappuccino chips! I guarantee you’ll be ordering them again and again!

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And I guarantee your family get togethers will be a lot more joyful if you buzz up everyone on these super simple cookies!

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Salted Chocolate Espresso Chip Cookies

(makes 12 cookies)

1 cup powdered sugar

½ cup granulated Stevia (or sweetener of your choice)

1/3 cup cocoa powder

1 tsp. espresso powder

½ cup old fashioned oats

¼ cup flax seed meal

½ tsp. kosher salt

2 egg whites

1 Tbs. vanilla extract

¼ cup cappuccino chips (King Arthur Flour), plus more to sprinkle*

sea salt, to sprinkle on cookies

*You can substitute dark chocolate chips or white chocolate chips if you can’t find these cappuccino chips. Read my note above, though! It’s totally worth it!

~Preheat oven to 350 degrees F. Line two baking sheets with parchment.

~In a large bowl, combine all of the dry ingredients. Mix together (I just use a hand whisk). Then, add the egg whites and vanilla. Mush and blend (yes, technical terminology here) the ingredients until it all comes together.

~Drop tablespoon sizes of the batter onto the sheets (well spaced, 6 cookies per pan), drop a couple more espresso chips on top of each cookie, then sprinkle a tad of sea salt on top of each cookie (I only drop a few granules per cookie because it is very strong!). Bake cookies for 12 minutes. Let the cookies cool on the cookie sheets for a few min before carefully removing them from the parchment and transferring them to cooling racks (if you let them cool enough on the cookie sheets, you can peel the parchment away from them). Enjoy!!

 

PS Happy Birthday to my best friend, Hannah! I love you and I hope your birthday is fabulous!!

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