I’m not usually a coffee drinker but in the Fall I just feel like every dessert needs a cup of coffee to warm up with. I wanted to make dark chocolate cookies the other night but I wanted to do something special and incorporate my seasonal love of coffee so I added some coffee to the cookie dough and used Chocolate Covered Espresso instead of so many chocolate chips. Any coffee lover will love these cookies!
Author: Joshua Trent
Recipe type: Cookies
- 2 sticks unsalted butter, cold
- 1¼ cup sugar
- 2 large eggs
- 1½ tsp vanilla
- ½ cup dark cocoa powder, sifted
- 1 tsp instant coffee
- 2¼ cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips
- 1½ cup mini chocolate covered espresso chips (I find these in the candy aisle at Dollar Tree)
- Preheat oven to 350°F. Line baking sheets with parchment or silicone baking mats. Designate a clean work surface and put down a sheet of wax paper.
- In the bowl of an electric mixer, beat the butter and sugar until coarse, fluffy crumbles form, about 2-3 minutes.
- Add in the eggs one at a time and the vanilla, scraping down the bowl as needed.
- Mix in the cocoa powder until well blended.
- In a small cup, blend the instant coffee with 1 tsp of very hot tap water. Pour into cookie mixture until well blended.
- Add the flour, salt and baking powder and mix on low speed just until incorporated.
- Fold the chocolate chips and espresso chips in with a spatula. Transfer the dough to the wax paper covered work surface. Knead by hand briefly until everything is well blended.
- At this point you can use a pasty scraper to divide or you can use the wax paper to roll the dough into a log and divide it that way. Either way you need to make 12 discs of dough roughly an inch thick and 3 inches across.
- Place the cookie discs onto the baking sheets and flatten down again until they are about 4 inches across.
- Bake 18-20 minutes and remove from oven. Let them cool for about 5-10 minutes before transferring to cooling rack.
This is a note for cookies in general: I find you get better results if you just bake one sheet at a time. Unless you have a convection oven. It may take longer but the cookies come out perfect every time. If you fill the oven with sheets of cookies, the heat won’t be distributed evenly.