I’ve been on a baking extravaganza lately, baking up a storm of cookies. It’s so much fun, and my husband and son don’t seem to mind it at all. I always seem to bake too many (if that’s even a thing), so I take the excess to work, and my workmates don’t seem to mind either. ;P
Anywho. I’m pretty damn proud of these ones. They are my first truly successful soft and chewy on the inside, crips on the outside cookie, and they’re delicious, if I do say so myself.
These belong in the adults only club though because of the caffeine in the espresso, but fear not – I would never leave my Tyson hanging. I whipped together a small batch of coconut chocolate chip cookies for him. 🙂 Recipe for that another time.
Let’s get to it!
- 2 egg large brown eggs
- 2 tbsp, unsalted butter
- 6oz of bittersweet chocolate baking bar (the one I used was 70% cacao)
- 1/3 cup, dark chocolate espresso beans
- 1 cup of unbleached all-purpose flour
- 2 tbsp, cocoa powder
- 1 tsp, baking powder (I used double-acting baking powder)
- 1/4 tsp, sea salt
- 2 oz, light brown sugar
- 1/2 cup, white granulated sugar
- 2 tbsp, water
- 0.75 oz, mini semi-sweet chocolate chips
- 1 tsp, vanilla extract
- In one bowl, melt and combine chocolate and butter. I don’t have a double-boiler. Putting a bowl over a small pan with a small amount of water on a stove burner turned on low does the trick just fine. Chop up the chocolate baing bar into smaller 1/2-1 inch pieces and throw it in with the butter and just let it sit there, stirring periodically. As long as you keep the burner low, it shouldn’t burn. Melt it until the texture is smooth.
- Finely chop the dark chocolate-covered espresso beans. I used a food processor (meaning my son’s Baby Bullet). Any food processor, grinder or blender with the option would get the job done too though.
- In a separate bowl, whisk together the finely chopped espresso beans, flour, cocoa powder, baking powder and salt.
- In a separate bowl, whisk together the sugars, eggs, vanilla and water. Stir in the dry ingredients gradually until it’s all thick and smooth.
- Fold in the melted butter+chocolate mix.
- Stir in the chocolate chips.
- On your prepped baking sheet or pan, scoop out about a tablespoon of round balls and line about 1-2 inches apart.
- Bake at 300-degrees for 15-18 minutes, or until you see some puffy magic happening and the tops start to crack.
- Cool it.
- Eat it.
- Yes, these are gluten-free.
- This particular recipe makes 28 cookies.
- Each cookie is ~78 calories. See nutritional facts above for more details.
Try it out and let me know how it goes! Share your pictures and feedback! For now, I’ll think of what my next baking adventure will be. Any ideas?