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introduction
Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!
Chocolate Espresso Cookies
- 12 ounces semi-sweet chocolate chunks or chips, divided
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cup unbleached all purpose flour
- 1/2 cup natural (non-alkalized) cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher or sea salt
- 2 large eggs, at room temperature
- 2/3 cups granulated sugar
- 1/2 cup dark brown sugar, tightly packed
- 1 tbsp instant espresso powder
- 1 tsp pure vanilla extract
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instruction
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