If you’ve been reading my blog for a while (over a year now, wow!) you know that I bring my dessert creations into work to share with my coworkers because no girl could (or should) eat 40 cookies all alone. Based on coworker comments, and how quickly they were devoured, these cookies could be the BEST dessert on my blog. Even I couldn’t resist eating seconds and thirds of these cookies which is pretty unlike me.
The addition of espresso into these cookies adds a sophisticated compliment to the chocolate chips that is unexpected and interesting. The espresso doesn’t add a coffee flavor but a sweet, caramel-esque depth that makes it impossible to eat just one. Most people who tasted these cookies couldn’t identity espresso as an ingredient, but were very curious about what the “secret” to these cookies was.
Flavor aside, these cookies are a one bowl creation and that alone makes them desirable. Rather than use my hand mixer I creamed the butter using a spoon and not only was it less messy (no sugar flying everywhere) but final texture of the cookies was more consistent. If you have a stand mixer or a hand mixer and would rather use that, feel free, but I promise once you start mixing with a spoon there is no going back!
Chocolate Espresso Cookies
Yields about 40
2 sticks unsalted butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
1 large egg + 1 yolk
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso powder
1 cup milk chocolate chips
For this recipe you don’t want to pre-heat the oven first. These cookies require refrigeration before they bake so we will turn the oven on later.
In a large bowl cream together the butter (this should be really soft if you are creaming with a spoon) and sugars until thoroughly combined. Add egg and yolk and cream until fluffy. Then, add vanilla extract.
Sift in all the dry ingredient and continue to mix until combined. Then, fold in chocolate chips.
Prepare a baking sheet with parchment paper and scoop out heaping teaspoons. I made 4 baking sheets, about 40 cookies. Refrigerate the dough for 45 minutes. Don’t skip this step! The cookies will spread too thinly otherwise. After a half hour in the ‘fridge you can pre-heat the oven to 350 degrees. You’ll want to be sure you have your oven racks in the upper third of the oven.
If you have no need for 40 cookies you can put some of the cold dough balls into a Ziploc bag and freeze them. Then you can bake up just a few at a time when you want fresh hot cookies. Yum!
Once the oven is pre-heated bake the cookies for 12 minutes than immediately transfer to a wire rack. I’m sure you know this but it’s important to take the cookies out of the oven while they still seem underdone since they harden considerably while cooling.
Store left over cookies (not that there will be any…) in an air tight container.
xx
sand sugar and sun 