October 4, 2015

Dark Chocolate Espresso Cookies

Name: Dark Chocolate Espresso Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/3 cup flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 2 eggs; 1 teaspoon vanilla extract; 3/4 cup sugar; 8 ounces bittersweet chocolate; 6 tablespoons salted butter; 2 tablespoons espresso powder; 2 ounces chocolate chips (any cocoa percentage is fine); coarsely ground sea salt (for dusting)

These espresso cookies are indulgent. They are not very child-friendly or pregnant-person friendly, because they do in fact contain espresso powder. However, they have a soft, chewy texture and they are sweet, and a little bitter to the taste!

They are the answer to every craving (excepting, perhaps, the late-nite snack run). Truth be told, you also have the option of using decaf instant espresso for an all-day treat, accessible to anyone with a penchant for that delicious mocha flavor.

To top it all off, they are incredibly easy to make. The actual mixing time is about fifteen minutes and baking time is ten to fifteen. Be aware, though, you must let the batter chill for an hour or two after being made, otherwise, these cookies will melt all over your oven.

However, they stay so delicious and yummy even a week after being made that you can always prep the dough and bake them ahead of time or prep the dough and let it chill for a day or two before you actually need to bake them! Either way- you’ve got plenty of options, and no excuse not to let yourself enjoy these fabulous cookies.

Dark Chocolate Espresso Cookies

Course Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Minimum chilling time 1 hour

Total Time 25 minutes

Ingredients

1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 teaspoon vanilla extract
3/4 cup sugar
8 ounces bittersweet chocolate
6 tablespoons salted butter
2 tablespoons espresso powder
2 ounces chocolate chips any cocoa percentage is fine
coarsely ground sea salt for dusting

Instructions

Mix the dry ingredients.

Sift together the flour, baking powder, and sea salt in a small bowl.

Mix the wet ingredients.

In a large bowl, whisk together the eggs, vanilla extract, and sugar.

Melt the chocolate.

In a small saucepan, over low heat, melt together the bittersweet chocolate, butter, and espresso powder.
Stir continuously until everything is melted together.
Let cool for five minutes.

Make the dough.

Whisk the melted chocolate into the egg mixture until combined.
Add in the dry ingredients slowly.
Fold in the chocolate chips.
Chill the dough for at least an hour in the refrigerator, up to two days.

Form and bake.

Cover a baking sheet in parchment paper.
Place the dough 1″ apart on the baking sheet in rounded tablespoons.
Bake for 10-15 minutes at 325F. The cookies are done when the tops begin to appear cracked.
Remove from the oven and top with sea salt when cool.