Chocolate Espresso Teacakes With Coconut and Mini-Chocolate Chips
Ingredients
Ingredients to be Creamed:
- 1 cup butter, softened
- ¼ cup confectioners sugar
Vanilla:
Dry Ingredients:
- 2¼ cups flour
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons finely ground espresso
- ¼ teaspoon salt (omit salt if using salted butter)
Mini Chocolate Chips:
- 1 cup mini semi-sweet chocolate chips
- 1 cup sweetened flaked coconut
- 1-ounce unsweetened baking chocolate
- 1½ tablespoons butter
- ½ cup confectioners sugar
- 1 teaspoon brewed espresso or strong coffee
- ¼ teaspoon vanilla
- 1 tablespoon hot water
Instructions
-
Preheat oven:
Standard Oven: 400° | Convection Oven: 375°
- Cream butter in work bowl.
- Add confectioners sugar mixing until light and fluffy.
- Mix in vanilla.
- Add dry ingredients and mix on low speed until dough comes together.
- Mix in mini chocolate chips and coconut.
- Shape dough into 1-inch balls.
- Place about 1-inch apart on ungreased cookie sheet.
- Bake until set, 8 to 10 minutes.
- Cool on a rack.
- To make the Chocolate Espresso Glaze For Baked Goods:
- In a small saucepan, heat unsweetened chocolate and butter over low heat, stirring constantly until melted; remove from heat.
- Stir in confectioners sugar, espresso, and vanilla.
- Add hot water 1 teaspoon at a time until the glaze is glossy and a good consistency for dipping.
- Dip tips of cooled cookies in the glaze.
- Place on a cooling rack and allow the glaze to set.
- Serve.
Comments
Makes about 3½ dozen cookies.There may be some cracks on the tops of the cookies after baking, but they will disappear once the tops have been dipped in the chocolate espresso glaze for baked goods.