So since we are in the swing of things for the coffee giveaway what could be better than coffee...ok we know not much but what about espresso cookies with lots of chocolate? I for one am not a big fan of chocolate but during once a month or so I must have it and I usually find a way to add into baking something. Cookies and coffee go together and if you make lattes then you can it all the way around.
Ingredients:
2 1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder , not dutch
1 cup unsalted butter, room temperature (soft to the touch)
1 1/2 cups sugar + 1/2 cup dark brown sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Directions
Preheat your oven to 375 degrees. In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside. In another bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is well mixed.
Add dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just mixed. At this point you should have a moist, brown dough that is nice in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough, or you can use the dough hook for your electric mixer.
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