I had these recently, and they were good (especially if you like Espresso.) Of course, Anna said she was up all night because she couldn’t sleep after eating so much espresso!!
Espresso Double Chocolate Chunk Cookies from Anna Limber
2 cups flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking soda
2 Tbsp instant espresso powder
1 tsp vanilla
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed light brown sugar
1/2 cup sugar
1 large egg plus 1 large egg yolk
7 oz bittersweet or semisweet chocolate coarsely chopped
Mix first 4 ingredients. In a small bowl, stir together espresso powder, vanilla and 1 Tbsp water. In another bowl, cream butter and sugars with mixer until light and fluffy (about 5 minutes.) Add egg and yolk to butter and mix thoroughly. Add espresso and mix well. Add flour mixture in small batches, mixing until just combined. Stir in chocolate chunks by hand.
Using a 2″ ice-cream scoop, scoop heaping balls of dough and place 3″ apart on cookie sheets covered with parchment paper. Bake for 20 minutes at 325. Remove from oven and let cool completely before removing from pan. Makes 18 cookies.
January 24th, 2008 at 1:07 pm
I didn’t have an ice cream scoop, so I just used a tablespoon. This resulted in more, smaller cookies, but they still needed the same amount of baking time. So, no matter what size you make these, I’d say keep an eye on them while they’re baking.