I know Halloween treats are mainly created for kids, so I had to throw one in for the adults this week, and make these espresso cookies. I’m not saying that the older children wouldn’t appreciate a bite of espresso in cookie form, and maybe a few of them home with you on Zoom school could actually benefit by eating one, but these are mostly adult friendly. Espresso is one of those things that perks you up, whether it’s a hot shot straight from the machine, or folded into a tiramisu, we all seem to get the same joyous jolt from espresso.
Espresso powder is a brilliant invention as well, because it sprinkles into things easily enough, and adds that perfect espresso expression, even if it’s not in liquid form. What goes better with espresso, than chocolate? So I thought I would add two kinds of chocolate, both dark and white, for a combination that tastes impeccable together. I think white chocolate is actually underestimated in it’s position on the chocolate scale (if there’s such a thing), but it happens to be my favorite, and that’s another reason why I added it.
I love a good espresso cookie in the morning, but I refrain until at least noon. These cookies are some of the best I’ve tasted and will definitely put a smile on the adult faces in your household. It has to be 12:00 o’clock somewhere?!
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)
- 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!