Espresso Chocolate Chip Cookies

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These little rounds of deliciousness from Better Homes & Gardens magazine are pretty phenomenal. They may, in fact, be my new favorite cookies. (NOTE: I do not say this lightly–I take my baked goods very seriously). Caty and I whipped them up for a bake sale along with a few other baked goods, but I ended up liking their mocha-y taste so much that I actually went to the bake sale after I dropped them off and ended up buying back my own cookies. That’s right. These are magical little pastries. Something about their melt-in-the-mouth consistency in conjunction with their coffee/chocolate flavor… God, don’t get me started. I could go on for a while.

Anyway, here is the recipe. Beware, they do have coffee in them, so prepare to be a little wired/hyper, depending on how many you eat and how caffeine affects you. I might have been a little loco after eating them, but personally I don’t find that a bad thing.

Espresso Chocolate Chip Cookies

8 ounces bittersweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
1/2 cup butter
1 3/4 cups sugar
2 tablespoons finely ground espresso beans
1/3 cup sifted cake or all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips (we used white)

1. In a medium saucepan, combine bittersweet chocolate, unsweetened chocolate and butter; heat and stir over low heat until mixture is melted and smooth. Cool for 10 minutes.
2. In a large bowl, combine sugar, eggs and ground espresso beans; beat with an electric mixer on medium to high speed for 2 to 3 minutes or until well cooled and color lightens slightly. Add cooled melted chocolate, beating until combined. In a small bowl, stir together flour, baking powder and salt. Add to chocolate mixture; beat until combined. Stir in the chocolate chips.
3. Cover surface of dough with waxed or parchment paper. Let stand for 20 minutes (dough thickens as it stands)
4. Preheat oven to 350. Line two cookie sheets with parchment paper or foil. Using a 3-ounce scoop (or 1-2 tablespoons) scoop dough in mounds 2 inches apart on prepared cookie sheets.
5. Bake in preheated oven about 13 minutes or just until tops are set and the cracks on top do not appear moist. Let cookies stand on cookie sheet on a wire rack for 1 minute. Transfer cookies to wire rack; cool.
(Makes about 24 cookies)

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