Friday, December 17, 2010
Double Chocolate Espresso Cookies revisited.
It just isn't the holidays without home made cookies.
I love baking cookies. Cookies make people happy. Cookies make ya smile. Cookies make your belly happy. Cookies = love. At least in my house they do.
Everyone has that one cookie that they make during the holidays that everyone just goes crazy for. The one you have to make every year or there will be complaints.
This is that cookie for me.
Double Chocolate Espresso Cookies.
That name says is all.
Rich chocolate flavor, gooey chocolate chips, and a hint of espresso flavor. They are so very, very good.
I originally made these a few years back. I can't even tell you where the original recipe came from, but I know I tweaked it cause even though it was called Double Chocolate Espresso, there wasn't any espresso in the batter? Hello? What genius named that cookie?
So I added espresso powder and changed it up just a bit and came up with a perfect chocolate lovers cookie that are super easy to make. That last line is for my mother-in-law who thinks she is cookie handicapped. She says she can't make a decent cookie, but I challenge her to make these, cause really, you can't screw these up.
Double Chocolate Espresso Cookies
Recipe from Lisa@The Cutting Edge of Ordinary
Yield – 3 dozen
3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semi-sweet chocolate chips, divided
½ cup butter (1 stick), cubed
1 tablespoon instant coffee or espresso granules (get the espresso if you can)
1 cup plus 2 tablespoons sugar
¾ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
In a small saucepan melt the unsweetened chocolate, 1 cup of the chocolate chips, butter and the coffee/espresso granules. Stir until smooth. Remove from the heat and set aside to cool.
In a mixing bowl beat the sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt. Add to the chocolate mixture. Stir in remaining 1 cup of chips. This is a very soft batter. You may want to throw it in the fridge for a half hour or so to firm it up a bit. I also keep it in the fridge in between batches cause it makes it easier to scoop up.
Drop by rounded teaspoonful 2 inches apart onto a greased baking sheet. Bake at 350 for 10 – 12 minutes, or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks to cool completely, or you can eat them warm as they come outta the oven. I won't tell.
Posted by The Cutting Edge of Ordinary at 12:41 PM
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Mmmm those look like a brownie in a cookie. They look super yummy and chocolately!
Hmm we have espresso powder- will that work??
A friend just asked me for 2 quick, relatively inexpensive drop cookie recipes she can use for fundraising.
I gave her Gale Gand's Honey Oatmeal PB cookies and this Double Chocolate Espresso recipe.
Seriously. Can't tell you how many people I've given this recipe to. :)
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