Dark Chocolate Espresso Cookies

These cookies are in a word….amazing! In this packet are two recipes, but they are essentially one recipe with two variations. You can take this and create multiple flavor profiles. For example, I love to take the Dark Chocolate version and replace the Espresso with Cinnamon and Chile Powder for a Mexican Chocolate Cookie. You can also sandwich them with a bit of ice cream – My favorite is the Molasses Cookies with Salted Caramel Gelato. PS – one ice cream sandwich is just 200 calories. It’s not an every day treat for me, but an occasional splurge that my brain and well-being very much appreciate. What I’ve done with this recipe to manage the calories and 2.5 it is this. I reduced the amount of sugar by more than half and use a combination of double spices, higher fat European style butter and rich black strap molasses to replace it. The second thing I do is use a scoop for portion control. Every cookie is exactly the same size and I know it’s an 85 calorie treat. With Thanksgiving coming up, I’m thinking about Molasses cookies with candied ginger added and a bit of pumpkin mousse on top for a light finish to a substantial meal. Or for Christmas, the Dark Chocolate cookies with Peppermint Ice Cream……. So many options!

Serving size 1 Cookie 87 cal Protein: 1 g Carbs: 11 g Fat: 5 g

Ingredients

¾ C (1 ½ Sticks) Butter , softened
½ C Raw Sugar
2 Tbsp Black Strap Molasses
1 Tsp Vanilla Extract
1 ½ C Flour
½ C Cocoa Powder
1 Tsp Espresso Powder
2 Tsp Baking Soda
Sea Salt
½ C Raw Sugar (For Rolling)

Directions

PreHeat Oven to 350F Convection (375F Regular setting). Parchment line baking sheet.
In a large bowl, combine Butter, Sugar, and Molasses. Next, add Egg and Vanilla. Mix until smooth and airy.
In a second bowl, combine Flour, Cocoa Powder, Espresso, Baking Soda, and Salt. Add Dry mixture to Wet mixture in small batches. Combine well, but don’t over beat. Cover and chill for 1 hour (up to 3 days).
Scoop cookie dough (#50 scoop is perfect), roll in sugar, and place 2 inches apart on baking sheet. Bake Cookies, one sheet at a time in middle of oven, for 10-12 minutes. They will lightly puff and set to form cracks. Don’t over bake. Leave on sheets until they are completely cool.