Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
896
Calories
21g
Protein
32g
Fat
128g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup (1 stick) butter
- ¼ cup sugar
- 2 tablespoons brown sugar
- 2 teaspoons instant espresso powder
- 1 egg
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1/3 cup chocolate chips (measured, then chopped)
- ¼ cup heath bar bits (use any kind of caramel candy)
- In a large bowl, cream the butter, sugars, and espresso powder until the espresso is dissolved and the texture is creamy. Beat in the egg until smooth again. In a separate bowl, stir together the cinnamon, flour, and salt, then add them to the butter mixture, stirring only until combined. Toss in th
- Break the dough into two semi-equal pieces. Roll each into about a 10-inch long log, as round as you can get it. Chill in the freezer for an hour (you can also chill in the fridge for a day or two, or keep frozen for a month).
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes