I bake with salted butter, (I often mention this but must have forgot) so I added that to the recipe card. The recipe makes 18 large 3 tablespoons size cookies.

I agree with the above commenter – a bit of salt can make or break a recipe. Once threw out a few loaves of challah because I forgot the salt and they tasted awful.

It’s never too late to edit the recipe…

Also:
Since you recommend perhaps wanting to double the recipe, I was wondering: What is the yield of this recipe? (How many cookies do you get from one batch?)

Thanks!

Sorry, you found the instructions confusing. I re-read them and hopefully make it clearer. The note about the espresso is at the beginning of the instructions so that before you begin you know what to do to the espresso if using granules.
I re-entered the video and also left a link to it on youtube if you’re having trouble viewing the video.
As always I’m happy to help you with any recipe on my website. Let me know if you have any other questions.
Happy Baking!
~Diane

Thanks for the reply.

You have some nice recipes, but I think it is a bit unrealistic to expect everyone who finds your recipe from a search engine to go read your entire About Me page to determine that you use salted butter.

I think if you use salted butter (which I don’t in baking as I find it to be too hard to control the salt ratio in a recipe), your recipe should say “salted butter”.

IMHO, most baking done without any salt is pretty flat tasting.

I know from experience because years ago I made the most lovely batch of Irish cream scones with mini chocolate chips, forgot the 3/4 teaspoon of salt the recipe called for … and had to throw them out because they were horrible without it. Since I bake with Land of Lakes butter and top quality ingredients it was a waste of money (plus I didn’t get to enjoy them!).

Anyway, I added 1/2 teaspoon salt to your recipe (using unsalted butter) and it turned out fine.

FWIW I did find that the recipe was rather loose and had to refrigerate it for 30 minutes before I could scoop the cookies so if that is your experience it might be worth adding that to the recipe too.

I’m not picking on you Diane, so please don’t take offense, but I really do think that if you use salted butter in a recipe you should say so every time.

If I had seen that I would have added the salt to compensate for it and not bothered you.

Keep up the good work!

I didn’t create this recipe with salt in it as I use Salted Butter in most of my baking which I do disclose in my about me section. I love salty sweets. If you don’t use salted butter, go right ahead and add in some salt.

Most similar recipes online have 1/4 to 1/2 tsp salt in them..

Just checking to see if you accidentally left that out!