Current Catalog
Dark Chocolate Espresso Cookies
Intensely chocolate and flavored with espresso powder for an extra kick, these fudgy cookies are even better the next day!
Makes about 5 dozen cookies
Tip
These cookies are very sticky, so it is important to lightly spray hands with nonstick cooking spray to prevent dough from sticking while shaping cookies.
Cookie sheets, lined with parchment paper
10 ounces (300 g) bittersweet chocolate, chopped
2-1/4 cups (50 mL) all-purpose flour
1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
21/2 teaspoon (12 mL) baking powder
1/2 teaspoon (2 mL) salt
2/3 cup (150 mL) unsalted butter, softened
1-1/2 cups (375 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2-1/2 teaspoons (12 mL) instant espresso powder
4 eggs
2-1/2 teaspoons (12 mL) vanilla extract
In a microwave-safe bowl, heat chopped chocolate in microwave at Medium-High (75%) power for 1 minute. Stir chocolate until smooth. If necessary, heat at Medium (50%) power for 10 seconds at a time, stirring between each heating, just until chocolate is melted. Set aside to cool.
In a bowl, whisk together flour, cocoa powder, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar, granulated sugar and espresso powder until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. Add melted chocolate and stir until thoroughly combined. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. Cover dough with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (180°C). Lightly grease hands with nonstick cooking spray. Roll pieces of dough into 1-inch (2.5 cm) balls. Place about 2 inches (5 cm) apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10 to 12 minutes or until set around the edges but slightly soft in the center.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
This recipe may be reproduced with the following credit:
Recipe from 400 SENSATIONAL COOKIES by Linda J. Amendt
(Robert Rose, September 2009, $24.95/paperback)
| 
)
