/ Recipe Chocolate biscuits with espresso

Recipe Chocolate biscuits with espresso

  • Flour - 2 Cups
  • Cocoa - 1/2 cup
  • Salt - 1/2 teaspoonfuls
  • Soda - 1/2 teaspoonfuls
  • Instant coffee espresso. Spoons
  • Extract of vanilla - 1 teaspoon
  • Butter - 3/4 Cups
  • Light brown sugar - 1 cup
  • Sugar - 1/2 cup
  • Big egg - 1 piece
  • Large egg yolk - 1 piece
  • Bitter or semi-sweet chocolate - 210 Grams

Preheat the oven to 160 degrees. Spoon the two baking sheets with parchment paper, set aside. In a small bowl, mix flour, cocoa powder, salt and soda together, set aside. In a small bowl, mix together the espresso, vanillin and a tablespoon of water, set aside. In a bowl with an electric mixer, whip the butter and sugar at medium speed, about 5 minutes. Add egg and yolk, stir. Add the mixture of espresso, mix well. Reduce the speed and gradually add the flour, whisking after each addition. Add chopped chocolate. Using a scoop for ice cream, to form a dough from the dough and put on a baking tray at a distance of 7 cm from each other. Bake the biscuits for about 20 minutes. Remove from the oven and allow to cool completely.

Servings: 18

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