#espresso cookies
I couldn’t believe it’s December! My first Christmas in Australia was miserable and away from my family and friends. I missed the cold and snow, plus my place had a broken oven, so no baking for me. I always look forward to make different kinds of cookies and other treats for my family, colleagues and friends every Christmas. It killed me not to be able to do some baking not just cookies, but also homemade baked goods like muffins. Now that I have a working oven, I bake every chance I get!
I’m one of those people who needs a cup of coffee to function every single day. Coffee is life, can’t live without it. When I saw this recipe, I knew I needed to make it! I love coffee and all coffee based desserts.
These cookies are amazing. They’re crisp on the outside and soft and chewy on the inside! My kind of cookie! I wish I used dark roast ground coffee instead of a regular one. The coffee flavour wasn’t as strong. They still came out delicious! This will be my new go to chocolate cookies recipe.
Espresso Chip CookiesfromWorld Market
Ingredients
¾ cups unsalted butter, melted
1 tbsp Dark Roast Fine Ground Coffee
1 cup light brown sugar
½ cup granulated sugar
1 tbsp Vanilla Extract
1 large egg
1 egg yolk
2 cups all-purpose flour
¼ cup Unsweetened Cocoa
½ tsp baking soda
½ tsp kosher salt
1 cup Semi-Sweet Chocolate Chips
Directions
In a large bowl or stand mixer fitted with a paddle attachment, stir together the melted butter and coffee, let sit for a few minutes before adding the sugars and mixing together.
Add in the vanilla, egg, and egg yolk and beat until light and creamy, about 1 to 2 minutes on medium speed.
In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients in two separate additions, mixing between each one and scraping down the sides as needed.
Fold in the chocolate chips so they’re evenly distributed throughout the dough, then cover the dough in plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 325 degrees F.
Measure the dough into ¼ cup-sized balls and rolls them between your palms before placing them on an ungreased cookie sheet, leaving at least 3 inches between each cookie.
Bake the cookies for 15 to 17 minutes, the centre will still look soft, this is normal since you will need to allow them to cool on the pan for 10 minutes after baking. Transfer to a cooling rack after 10 minutes to finish cooling or enjoy immediately.
