Whether it’s a hot shot straight from the machine, or folded into a tiramisu, espresso seems to give us a slight joyous jolt, but when you add just a touch to these Espresso Double Chocolate Chip Cookies — it’s a whole other experience when mixed into a chocolate chunk dough.
Espresso powder is a brilliant invention because it sprinkles into things easily enough, and adds that perfect espresso expression. In this recipe, I added two kinds of chocolate, both dark and white, for a chocolaty combination that tastes impeccable together. I think white chocolate is actually under utilized in desserts, and it happens to be my favorite.
Each chunky bite brings you chocolate and coffee — something that most of us appreciate anytime of the day, but especially in the afternoon when you need a pick me up. These cookies also make great treats at brunch.
Ingredients
2 3/4 cups all-purpose flour
1/4 cup espresso powder
3/4 teaspoon baking soda
1/2 teaspoon salt
13 tablespoons butter, room temperature
1 cup dark brown sugar
1/3 cup granulated sugar
1 whole egg + 1 yolk
2 teaspoons vanilla extract
1 1/2 cup dark chocolate chunks or chips
1/2 cup white chocolate chips
(Makes about 18 Cookies)
To Prepare:
- Preheat oven to 350 degrees. In a bowl, whisk together flour, espresso powder, baking soda and salt, set aside.
- In a stand mixer or large bowl, cream together butter and both sugars for 3 minutes. Scrape down sides of bowl, and add egg and yolk. Mix for 1 minute, or until incorporated. Add vanilla and mix again for 1 minute.
- Add dry ingredients and mix on low for 1 minute, or until dough begins to come together. Remove from stand and stir both chocolates in by hand.
- Scoop onto parchment lined baking sheets, about 2 ounces, or half a golf ball size. Bake in oven for 12-13 minutes, or until set, but not browned on edges. Remove and let cool on baking sheet for 10 minutes. Remove and store in cookie jar or serve with a glass of cold milk. Enjoy!
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