Chocolate Espresso Cookies

How horrible of me!  Most people just committed (for a while, at least) to eat healthier and to lose weight during this upcoming year, and here I am posting about ginger cookies, pear bread, and other sweet goodies.  Well, I better apologize now because here I go again…

It’s just that, these cookies are SO good.  Decadent, gooey, and oh-so chocolatey, with a big PING of espresso in every bite.  Although I have previously only made these cookies over the holidays, I have started to question why they can’t be enjoyed all year-round.  After all, they are always one of the most popular cookies I make, especially right out of the oven.


I promise, the next post will be much more supportive of your resolutions.  Best wishes for a happy and healthy 2010!

Chocolate Espresso Cookies
(Adapted from Gale Gand)
Makes about 70 small cookies, or 30 large cookies

1 3/4 cups high-quality chocolate chips
4 tablespoons unsalted butter
2 large eggs
1 teaspoon vanilla extract
3/4 cup brown sugar
2 teaspoons ground espresso or other finely ground dark-roasted coffee beans
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips or 1/2 cup finely chopped, bittersweet chocolate
chocolate covered espresso beans, for topping (optional)
In a medium-sized bowl, combine 1 3/4 cups chocolate chips and butter.  Microwave the mixture in 30-second intervals, stirring after each interval, until the chocolate and butter are completely melted.  Set aside to cool for 10 minutes.
In a large bowl, whisk together the eggs, vanilla, brown sugar and espresso until fluffy.  Stir in the chocolate mixture.  Add the flour, baking powder, salt and remaining chocolate chips.  Stir to combine.  Refrigerate cookie dough for about 1 hour, or more.
Preheat the oven to 375 degrees.  Line two baking sheets with parchment paper or a silicone baking mat.  Set aside.
Form the dough into teaspoon-sized balls*, and place 2 inches apart on the prepared cookie sheet.  If using, top each ball with a chocolate covered espresso bean.  Bake for 8-10 minutes, or the cookies begin to crack on top.
* Note: if you would like larger cookies, form the dough into tablespoon-sized balls.  The recipe should yield about 30 cookies.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s