Chocolate and Espresso Cookies for The Great Food Blogger Cookie Swap 2013

Well, it is the time of the year again for The Great Food Blogger Cookie Swap!! Lindsay and Julie once again, did a great job organizing the swap and helping along the way to Cookies for Kid's Cancer .

For the swap I made Chocolate and Espresso Cookies, these are full of flavor, easy to make and perfect for a pick me up kind of snack. 

These cookies are classic icebox-style cookies, they are formed into a log,

 chill until very cold

 and then sliced before baking.

CHOCOLATE AND ESPRESSO COOKIES

Ingredients:

1 cup unsweetened Dutch-process cocoa powder

6 tablespoons unsalted butter

1 large egg white

1/2 cup plus 2 tablespoons sugar

1/2 cup dark brown sugar

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 ½ tablespoon instant espresso powder

Instructions:

-Sift flour, cocoa powder, salt and baking soda into a bowl and set aside.

-Using an electric mixer, beat butter until creamy, add both sugars, espresso powder, vanilla and beat until all is blended.

-Mix in the egg white

-Add the flour mixture and beat until just incorporated.

-Use your hands to finish kneading the dough until smooth

-Form cookie dough into a 14 inch long-2 inch diameter log. Wrap in parchment paper and chill for 1 hour.

-Preheat oven to 350

-Slice cookie log crosswise into ¼ inch thick and place cookies into a baking sheet.

-Bake cookies for 14 minutes or until cracked and almost firm to the touch in the center.

Transfer cookies to a rack and let them cool completely.

Put them in a cute box and you will have a perfect little treat to give away.

Special thanks to the bloggers that sent me some delicious cookies  and helped me expand my waist, I enjoyed eating all of them!