It’s time for the grand reveal! For the Great Food Blogger Cookie Swap of 2011, I baked truffle chocolate espresso cookies with butterscotch chips using Godiva’s Chocolate Truffle Coffee. We were assigned three lucky recipients each, so that was 36 of these cookies! I didn’t do a particularly good job of portioning out the dough, so the ones I made in the beginning were much larger than the ones at the end. I ended up with just two to sample and make sure they weren’t the worst cookies ever!
Chocolate Truffle Espresso Cookies with Butterscotch Chips
8 tablespoons butter, softened
3 large eggs
1 1/2 cups brown sugar
1 cup unsweetened baking cocoa
2 1/2 teaspoons finely ground dark-roast coffee beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup butterscotch chips
What To Do:
1) Preheat oven to 350°F and grease 2 large heavy baking sheets. I used a Silpat Baking Mat, so I didn’t have to worry about greasing them.
2) Cream the butter and sugar.
3) Add eggs, baking cocoa, and ground coffee. Blend until smooth with the mixer.
4) Into this mixture, add sifted flour, baking powder and salt. Mix into a wet gooey chocolate dough.
5) Stir in the butterscotch chips.
What To Do [continued]:
6) Drop batter by heaping tablespoons about 2 inches apart onto baking sheets.
7) Bake in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
I sent these out last Monday, and I think all three have received them. Hopefully they weren’t too sweet or too caffeinated. I had a very different cookie in mind, but decided to try this after seeing this recipe. Mine is a simplified version.
On the flip side, I haven’t heard from the folks sending me cookies yet. Hopefully they’re waiting for me at the office. I’m feeling like cookies this week!
If you want to participate in the next cookie swap, fill out your details here to stay updated.