For this year and moving forward that doing one flavor cookies and giving 3 per person is better. So I chose to do chocolate espresso cookies. These are really easy to make.

Ingredients for 300:

  • 15 sticks (120tbsp) butter (melted and cooled)
  • 5 cups unsweetened cocoa powder
  • 10 cups light brown sugar
  • 20 tbsp unsulphered molasses
  • 10 eggs
  • 10 tsp espresso powder
  • 15 cups all purpose flour
  • 5 tsp baking soda
  • 1 cup sugar perails for rolling

Directions:

  1. In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract and Via (or espresso powder) to the butter mixture. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
  2. When ready to bake, preheat oven to 350 degrees. Roll a generous tablespoon of dough into balls (a #50 cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake cookies, for 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.

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