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| Unhinge jaw. Inhale cookie stack. |
I am a coffee girl.
In the morning, it usually takes at least two cups of coffee before my eyes can focus and I can form complete sentences. I also love chocolate — so, coffee and chocolate together? Pure heaven. These shiny, chewy chocolate cookies pack a huge chocolate whollop, with a sweet kick of coffee. Getting the right grind on your beans will be the key to your success — the finer the grind, the better.
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| Chocolate and espresso in your face! |
Chocolate Espresso Cookies
Makes about 2 dozen cookies
Adapted from Amandeleine
Equipment required: mixer, baking sheets, parchment paper.
Ingredients
3 oz unsweetened chocolate, chopped
4 oz semi sweet chocolate, chopped
1 cup semi-sweet mini chocolate chips, or whatever chips you have
1/2 cup unsalted butter, cut into pieces
3 eggs
1 cup sugar
1 tablespoon finely ground espresso coffee beans (I used Sweet Espresso from Ethical Beans)
3/4 cup all-purpose flour
1/4 teaspoon (heaping) baking powder
1/4 teaspoon salt
Method
Adapted from Amandeleine
Equipment required: mixer, baking sheets, parchment paper.
Ingredients
3 oz unsweetened chocolate, chopped
4 oz semi sweet chocolate, chopped
1 cup semi-sweet mini chocolate chips, or whatever chips you have
1/2 cup unsalted butter, cut into pieces
3 eggs
1 cup sugar
1 tablespoon finely ground espresso coffee beans (I used Sweet Espresso from Ethical Beans)
3/4 cup all-purpose flour
1/4 teaspoon (heaping) baking powder
1/4 teaspoon salt
Method
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl set over a saucepan of barely simmering water, melt the chopped chocolate and the butter; mix until smooth. Remove from heat.
- In the bowl of a stand mixer, beat ground espresso, sugar and eggs on high speed for about 3 minutes, or until mixture becomes thick and light-colored and forms a ribbon when beater is lifted. Mix in melted chocolate mixture.
- Sift flour, salt and baking powder into the mixer and stir until it just comes together. Stir in chocolate chips. Chill dough in refrigerator for about 15 minutes.
- Spoon heaping tablespoonful of batter onto parchment-lined baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until tops of cookies are puffed, shiny and cracked. Cool slightly on the baking sheet, then transfer to wire cooling racks to cool completely.
This column first appeared in Stimuli Magazine. Check out my column
'Just Desserts' for more sweet and delicious recipes!
3 comments:
As a fellow coffee girl I will have to try these soon. Like, now, probably.
These cookies look great! Coffee is where it's at for me -- chocolate is nice, but give me CAFFEINE!! My boyfriend and I even get into arguments over my "unhealthy" coffee habits. I just tell him that coffee is full of antioxidants -- ha! ;)
These look fabulous! I just love chocolate cookies and that you added espresso to them! Perfect!
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