ESPRESSO COCOA RECIPES

Steps:

• In a large bowl, mix the butter, sugar and vanilla until smooth. Stir in the flour, cocoa, espresso powder and salt until thoroughly blended. Stir in the pecans. Cover the dough and refrigerate for 1 hour.
• Preheat the oven to 325°. Lightly butter 2 cookie sheets. Working in batches, roll the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets. Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch. Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely; roll in confectioners' sugar to coat.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
• Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.