Coffee and espresso aren’t only good pick-me-ups. They can be used in cooking to add flavor and character to many recipes from mole sauces to cheesecakes. I have a delicious recipe for double chocolate chip cookies that I would love to share. It employs espresso (or instant coffee) powder to balance the intense richness of chocolate and other sweet flavors.
The basic principle is the same as using two different varieties of chocolate (like milk and dark) in the same dessert. I am not entirely sure where this recipe came from, but I know that it has been passed down through quite a few people because it is so tasty, so without further ado. . .
Double Chocolate Chip Espresso Cookies
You will need:
12oz semisweet chocolate (coarsely chopped)
4oz milk chocolate (coarsely chopped)
1 stick butter
4 eggs
½ cup all-purpose flour
1½ cups granulated sugar
½ tsp salt
1 tsp vanilla extract
2 tsp instant espresso (or 2 Tbsp instant coffee) powder
Directions:
Divide the semisweet chocolate in half. Setting one half aside, place the other 6 oz in a double boiler and stir occasionally until the chocolate is just melted enough to look smooth. If you don’t have a double boiler, you can also melt the chocolate very careful in a saucepan over the stove, but make sure to set the heat low and keep a careful eye on it so the chocolate doesn’t burn.
Mix flour, baking powder, and salt in a medium-sized bowl. Set aside to be incorporated later.
Put the eggs, sugar, instant espresso powder and vanilla extract in a large bowl. Mix these ingredients with an electric mixer (or whisk, if mixing by hand) for several minutes until the mixture becomes quite thick. Add the warm chocolate very slowly, mixing periodically with a rubber spatula (or wooden spoon). Melt the butter, then add it to the mixing bowl and stir again.
Add the dry ingredients that you previously set aside, and mix gently until blended. Add remaining chopped chocolate. Chill this dough for about an hour.
After the dough has chilled, preheat the oven to 350°F. Use a tablespoon to form spherical portions of dough that should be placed about 1½ inches apart on a cookie sheet. Bake cookies for about 10 minutes.

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