Red Wine and Espresso Bean CookiesFrom jo_jo_ba 7 years ago
- ¾ cup (98 g) flour shopping list
- 1/3 cup (33 g) dark cocoa powder shopping list
- ½ tsp salt shopping list
- ½ teaspoon baking soda shopping list
- ¼ cup (55 g) shortening shopping list
- 6 ½ tbsp (77 g) sugar shopping list
- ¼ cup (50 g) packed brown sugar shopping list
- 1 tsp egg replacer powder, prepared according to package (or 1 egg white) shopping list
- ½ tsp vanilla extract shopping list
- ¼ cup dry red wine (I used merlot) shopping list
- 2/3 cup (118 g) miniature chocolate chips shopping list
- ½ cup (100g) chocolate covered espresso beans shopping list
How to make it
- Preheat oven to 375 F, line baking sheets with parchment or silicone.
- Whisk together flour, cocoa powder, salt and baking soda. Set aside.
- In a large bowl, cream shortening and sugars.
- Add egg replacer, vanilla and wine, beating well.
- Stir in the flour mixture, then chocolate and espresso beans.
- Space 2” apart on sheets.
- Bake 8 to 10 minutes. Cool 10 minutes on sheets, then remove to a wire rack.
The Cookjo_jo_ba Oshawa, CA
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