Chocolate Covered Espresso Bean Chocolate Chip Cookies



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Chocolate Covered Espresso Bean Chocolate Chip Cookies
Makes a dozen cookies

1 1/4 cups all-purpose flour
1 tbsp espresso powder
1 tsp baking soda
1/4 tsp salt
1 stick butter
3/4 cup granulated sugar
1 tbsp blackstrap molasses
1/4 tsp princess emulsion
1 egg
2 egg yolks
3/4 cup chocolate chips
1/4 cup chocolate-covered espresso beans, chopped
sea salt, for sprinkling

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, espresso powder, baking soda, and salt. In a large bowl, beat together butter, sugar, and molasses. Beat in princess emulsion. Beat in egg. Beat in egg yolks, one at a time. Beat in flour mixture in halves. Stir in chocolate chips and chocolate-covered espresso beans. Scoop into heaping tablespoonfuls, rolling into each into a ball with hands. Space cookies two inches apart on baking sheet, as they will spread. Sprinkle each with sea salt. Bake each batch for 8-10 minutes, rotating halfway through, until the edges are golden brown and the middles are slightly underdone. Let cool on the baking sheet for two minutes before transferring to a rack to cool. Repeat with remaining cookie dough. Cookies should be kept in an airtight container, and will last up to three days.

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