Bready or Not: Double Chocolate and Espresso Cookies
All hail the joy of post-holiday candy sales!
Because you know what I scored on clearance? Chocolate-covered espresso beans, baby. And you know what I already had at home? The original version of this recipe, all clipped out and ready.
Chocolate-covered espresso beans are crazy-expensive. It's definitely the kind of treat you want to get on a good sale (like the sort that will also happen after Valentine's Day, hint hint) or in the bulk bins at a retailer (Sprouts carries them near me).
That double coffee whammy of this recipe comes through with the espresso beans and the espresso powder. The thing is, you don't see the flavor coming at all. These look like standard brownie cookies. Then you take a bite. WHAM! POW! The strong flavors of espresso and chocolate wallop you upside the head.
If you're really a chocolate nut, you could make these even stronger by using dark chocolate. As for me, I'm usually a milk chocolate kind of gal, but semi-sweet worked well here.
If you time things right, maybe you can nab the chocolate chips on sale, too.
Double Chocolate and Espresso Cookies
modified from Giada De Laurentiis's recipe in Martha Stewart Every Day Food, also found on Food Network
Ingredients
2/3 cup chocolate-covered espresso beans
2 cups flour
4 Tablespoons (1/4 cup) cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 bag semisweet chocolate (11-12 ounces)
4 Tablespoons unsalted butter
1 1/2 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips or chunks
Directions
1) Preheat the oven to 300 degrees. Prepare a cookie sheet with parchment paper or silicone mats.
2) Using a double boiler or a bowl in microwave, carefully melt together the bag of chocolate chips and butter. Use special care in microwave as it can burn quickly.
3) Roughly chop the chocolate covered espresso beans. (If it's too fine, the chunks vanish in the cookies.)
4) Combine the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
5) In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.
6) Using a tablespoon cookie scoop--or for huge cookies, a 1/4 cup--to place dough on cookie sheet. Bake until slightly puffed and the tops begin to crack. For tablespoon size, this will be 13 to 15 minutes; for larger, 18 to 20 minutes. After baking, allow cookies to set for 10 to 15 minutes on the sheet before transitioning them to a rack.
OM NOM NOM.
Because you know what I scored on clearance? Chocolate-covered espresso beans, baby. And you know what I already had at home? The original version of this recipe, all clipped out and ready.
Chocolate-covered espresso beans are crazy-expensive. It's definitely the kind of treat you want to get on a good sale (like the sort that will also happen after Valentine's Day, hint hint) or in the bulk bins at a retailer (Sprouts carries them near me).
That double coffee whammy of this recipe comes through with the espresso beans and the espresso powder. The thing is, you don't see the flavor coming at all. These look like standard brownie cookies. Then you take a bite. WHAM! POW! The strong flavors of espresso and chocolate wallop you upside the head.
If you're really a chocolate nut, you could make these even stronger by using dark chocolate. As for me, I'm usually a milk chocolate kind of gal, but semi-sweet worked well here.
If you time things right, maybe you can nab the chocolate chips on sale, too.
Double Chocolate and Espresso Cookies
modified from Giada De Laurentiis's recipe in Martha Stewart Every Day Food, also found on Food Network
Ingredients
2/3 cup chocolate-covered espresso beans
2 cups flour
4 Tablespoons (1/4 cup) cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 bag semisweet chocolate (11-12 ounces)
4 Tablespoons unsalted butter
1 1/2 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips or chunks
Directions
1) Preheat the oven to 300 degrees. Prepare a cookie sheet with parchment paper or silicone mats.
2) Using a double boiler or a bowl in microwave, carefully melt together the bag of chocolate chips and butter. Use special care in microwave as it can burn quickly.
3) Roughly chop the chocolate covered espresso beans. (If it's too fine, the chunks vanish in the cookies.)
4) Combine the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
5) In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.
6) Using a tablespoon cookie scoop--or for huge cookies, a 1/4 cup--to place dough on cookie sheet. Bake until slightly puffed and the tops begin to crack. For tablespoon size, this will be 13 to 15 minutes; for larger, 18 to 20 minutes. After baking, allow cookies to set for 10 to 15 minutes on the sheet before transitioning them to a rack.
OM NOM NOM.
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