Chocolate Espresso Cookie Bites
By: Valerie
Published: Thursday, December 10, 2009 - 4:34pm

Ingredients




 cups of all-purpose flour
1 teaspoon baking Soda
1 teaspoon salt
 cup cocoa powder ( I used Hersheys Special Dark )
1 cup of butter at room temp
1 cup of granulated sugar ( I used ⅓ )
1 cup of confectioners sugar
2 eggs at room temp.
1/2 teaspoon vanilla extract
1 teaspoon strong brewed coffee
1 teaspoon of fine ground espresso powder ( optional )
12 ounces of chopped bittersweet chocolate or mini chips
Extra granulated sugar for rolling

Raspberry or your favourite jam ( optional )

Glaze for raspberry fingerprint cookies:

1 1/2 cups of confectioners sugar
1/2 teaspoon vanilla extract
3 tablespoons of milk depending on how thick you like the glaze

Preparation

1 Preheat oven to 375F. Grease baking sheets. 2 In a medium bowl, sift together the flour, baking Soda, salt, and cocoa powder. Stir with a whisk and set aside. 3 In a large bowl, Cream the butter on low speed. 4 Add the sugars and beat at medium speed for 3 minutes. 5 Add the eggs one at a time, Beating well after each addition. Scrape down the sides of the bowl. 6 Beat in the coffee, vanilla, and espresso powder (if using ). Beat for 30 seconds. 7 Carefully add the flour mixture a little bit at a time. Beat well after each addition until everything is combined. 8 With a large wooded spoon, fold in the chopped chocolate or mini chips. 9 Cover the dough and refrigerate for at least 20 minutes. 10 Pour some granulated sugar into a shallow bowl. Use just enough as needed, You can always add more as you go along. 11 Scoop the dough out into a size equivalent to that of a melon ball scoop. I do not have a melon scooper so I used a heaping teaspoon. 12 Roll the dough into a ball and then roll the ball into the bowl of granulated sugar. 13 Place the balls onto the prepared baking sheets. 14 Bake for 6 minutes. If your cookies are larger then increase the baking time to about 10 minutes. 15 Remove from oven and allow them to cool for 1-2 minutes before transfering to a plate. 16 For the jam fingerprint cookies: 17 Place the sugar coated balls onto the baking sheets and using your middle finger or pinky, carefully make a hole in the center of the dough. 18 Fill the hole with the jam of your choice. Fill just to the top of the hole. Adjust the amount depending on the depth of the hole. 19 Bake for the same amount of time as the naked cookies. 20 In a small bowl, stir the confectioners sugar, vanilla extract and milk together until all the lumps are gone. 21 Using a small whisk, drizzle the glaze over the still warm raspberry fingerprints. It is ok to glaze cool cookies but if you add it while they are warm it will fuse nicely with the jam.

About


I found this recipe on Culinary Concoctions by Peabody. I tweaked it a little bit with the addition of espresso powder and raspberry jam. Both the naked and jam versions are amazing! They are so tiny it's almost as though you are eating little jewels. The raspberry fingerprint cookies remind me of the Godiva Raspberry truffles, Especially with the granulated sugar topping,