These cookies are my new favorite. They are not very child-friendly or pregnant-person friendly, because they do in fact contain espresso powder. However, they are soft and chewy and sweet and salty and even a little bitter to the taste! They have a kick of caffeine and they stay nice and soft for at least a week or two after being made!!
They are the answer to every craving (excepting, perhaps, the late-nite snack run). Truth be told, you also have the option of using decaf instant espresso for an all-day treat, accessible to anyone with a penchant for that delicious mocha flavor.
To top it all off, they are incredibly easy to make. The actual mixing time is about fifteen minutes, and baking time is ten to fifteen. Be aware, though, you must let the batter chill for an hour or two after being made, otherwise, these cookies will melt all over your oven. However, they stay so delicious and yummy even a week after being made, that you can always prep the dough ahead of time and bake ahead of time or prep the dough and let it chill for a day or two before you actually need to bake them! Either way- you’ve got plenty of options, and no excuse not to let yourself enjoy these fabulous cookies.
Dark Chocolate, Espresso Cookies with Sea Salt
(makes about 18-20 cookies)
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon finely-ground sea salt
1 teaspoon pure, vanilla extract
3/4 cup sugar
8 ounces bittersweet chocolate
6 tablespoons salted butter
2 tablespoons espresso powder
2 ounces chocolate chips (any cocoa percentage is fine)
coarsely-ground sea salt for dusting
First, mix the flour, baking powder, and finely-ground sea salt in a large bowl.
In a smaller bowl, whisk together the eggs, vanilla extract, and sugar.
Over a pot of boiling water, in a medium-sized metal bowl, melt together the bittersweet chocolate, butter, and espresso powder. Stir continuously. For faster melting, chop all of the ingredients before putting them together over heat.
Let the melted chocolate mixture cool for about five minutes. Combine it with the egg mixture and whisk. Add in the dry ingredients and mix. Finally, add in the chocolate chips (we used dark chocolate) to create the dough!
Chill the dough for an hour or two at least. If you are making it ahead of time, you can chill it for up to two days.
To bake- cover a pan in parchment paper and place the dough in rounded tablespoons. Bake for 10-15 minutes at 325° F. The cookies are done when the tops begin to crackle!
Take them out of the oven and let them cool for about five minutes.
Dust with coarse sea salt and enjoy!