Have you ever had the craving to eat some cookies, and realize that it’s really too late to head to the store to buy some? I was in that boat last night, and was happy to see I had all of the ingredients so I could actually make them. In this case I took a few recipes and kind of tweaked them into one that made sense to me, and they turned out great.
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Imagine a buttery traditional chocolate chip cookie, cross it with a chocolate brownie, an add a little espresso to give it a kick, and you are pretty much there. That’s pretty much what you have with the “Double Chocolate Espresso Cookie.”
Double Chocolate Espresso Cookies
A flavorful moist chocolate cookie, with chocolate chips, and espresso.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- 2 Mixing Bowls
Ingredients
- 2 cups White Flour
- 1⅔ cups Chocolate Chips (dark chocolate works best)
- 1 cup Brown Sugar (light or dark
- 1 cup Butter (2 sticks) softened
- ½ cup Cocoa Powder unsweetened
- ½ cup Granulated Sugar (aka white sugar)
- ¼ cup Espresso Powder (fine ground espresso)
- 2 large Eggs (room temp)
- 2 tsp Vanilla Extract
- 1¼ tsp Sea Salt
- 1 tsp Baking Soda (note: baking soda not baking powder)
Instructions
- Preheat oven to 350°F/176°C
- In one bowl add flour, cocoa powder, espresso, baking soda, and salt with a whisk fully mix all of the dry ingredients together thouroghly. NOTE: this does not include any of the sugars.
- Melt the butter not till it is liquid, but till it is creamy.
- In a large mixing bowl add the butter, brown sugar, and white sugar and fully mix until all the sugars are melted and fully integrated.
- Add one of the eggs to the butter and sugar, and fully mix, then add the second egg and mix well. NOTE: Do not add both eggs at once as they don't always mix completely when you do that.
- Add the flour mixture into the butter mixture a little bit at a time until it is all added in. Continue to stir until all of the flour/espresso/cocoa is fully integrated into the mix.
- Add the chocolate chips into the cookie dough making sure to evenly distribute them.
- Cover the cookie sheets with parchment paper.
- Spoon out the cookie dough in small 1 tablespoon clumps, with about 2" separating the clumps on the parchment paper covered baking sheets.
- Bake the cookies for 10 – 12 minutes in the oven.
- When you take the cookies out of the oven let them rest on the baking sheets for 2 – 3 minutes before you transfer them to a cooling rack because they are very gooey when you take them out of the oven.
- Let the cookies rest on the cooling rack for about 15 – 20 minutes before you transfer them into an airtight container for storage. They should be able to store them for at least a week, assuming you don't eat them all faster than that.
Notes
These cookies have a very rich flavor, and a very soft. The dough is very thick, and somewhat dry, but not crumbly.
I am sure the recipe can be modified to use non-gluten flour, imitation vanilla, and margarine instead of butter, but you will most likely need to add oil and milk to balance it out; but I cannot guarantee the outcome.
