Yesterday I visited Kristine (my sister), and since we enjoy baking together so much, we decided that we needed to try a new recipe. Last time we made Apple Pocket Pies, but today we wanted to make something a little quicker and easier. These chewy chocolate cookies were the perfect choice, and they satisfied our afternoon chocolate craving!
The combination of cocoa powder, melted dark chocolate, chocolate chunks, and espresso powder make these cookies ultra rich and super chocolaty. We recommend enjoying these cookies with a cold glass of milk. Dark Chocolate-Espresso cookies would also be a great addition to your holiday baking list. Enjoy!
Dark Chocolate-Espresso Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
- 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
- Preheat oven to 350, with racks in upper and lower third positions. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
- Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)
Yield: About 2 dozen cookies
Source: Martha Stewart
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