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My son-in-law loves coffee and also chocolate, so I made these for his 50th birthday. Slightly sugar-crispy on the outside, but a tiny bit gooey chocolate inside.
Big DARK CHOCOLATE ESPRESSO CHIP COOKIES
12 TB unsalted butter, melted and slightly cooled
1/2 cup dark unsweetened cocoa powder
3/4 cup granulated sugar…………………………1/4 cup dark brown sugar
2 TB molasses………………………………………1 egg
1 tsp vanilla extract……………………………….. 1 TB instant espresso powder
1-1/2 cups all-purpose flour………………………1-1/2 tsp baking soda
1/2 tsp salt……………………………………………3/4 cup espresso chips
1/2 cup sugar for rolling
***
.
In a medium bowl, whisk together flour, baking soda & salt ~ set aside.
Combine the cocoa powder and molasses with the warm butter in your electric mixer bowl. Add the 3/4 cup sugar & brown sugar, vanilla and espresso powder and mix in. Then gradually add the flour mixture. When the flour mixture is mostly in, turn the mixer to med-high and beat about 30 seconds (or until dough comes together and somewhat forms a ball around the paddle). Take bowl off mixer and fold in the espresso chips with rubber scraper (or knead them in by hand). Cover and chill dough for as little as 1/2 hour or up to 3 days.
When ready to bake, preheat oven to 350. Line baking sheets with parchment paper & set aside.
Using a 1/4-cup measure to scoop out cookie dough, stagger them 6 to a cookie sheet. Roll into balls in your hands ~ even them up (adding & subtracting dough as needed from them). Then roll the cookie balls in the remaining white sugar and put them back onto the baking sheets..
Bake cookies for 9-13 minutes, (until cookies are puffed, centers are set and they are beginning to form cracks). Do not overbake. Let them cool on pan about 5 minutes before removing to rack or paper to cool completely.
Makes about 1-1/2 (18) dozen about 3-1/2” wide.
Big DARK CHOCOLATE ESPRESSO CHIP COOKIES
12 TB unsalted butter, melted and slightly cooled
1/2 cup dark unsweetened cocoa powder
3/4 cup granulated sugar…………………………1/4 cup dark brown sugar
2 TB molasses………………………………………1 egg
1 tsp vanilla extract……………………………….. 1 TB instant espresso powder
1-1/2 cups all-purpose flour………………………1-1/2 tsp baking soda
1/2 tsp salt……………………………………………3/4 cup espresso chips
1/2 cup sugar for rolling
***
.
In a medium bowl, whisk together flour, baking soda & salt ~ set aside.
Combine the cocoa powder and molasses with the warm butter in your electric mixer bowl. Add the 3/4 cup sugar & brown sugar, vanilla and espresso powder and mix in. Then gradually add the flour mixture. When the flour mixture is mostly in, turn the mixer to med-high and beat about 30 seconds (or until dough comes together and somewhat forms a ball around the paddle). Take bowl off mixer and fold in the espresso chips with rubber scraper (or knead them in by hand). Cover and chill dough for as little as 1/2 hour or up to 3 days.
When ready to bake, preheat oven to 350. Line baking sheets with parchment paper & set aside.
Using a 1/4-cup measure to scoop out cookie dough, stagger them 6 to a cookie sheet. Roll into balls in your hands ~ even them up (adding & subtracting dough as needed from them). Then roll the cookie balls in the remaining white sugar and put them back onto the baking sheets..
Bake cookies for 9-13 minutes, (until cookies are puffed, centers are set and they are beginning to form cracks). Do not overbake. Let them cool on pan about 5 minutes before removing to rack or paper to cool completely.
Makes about 1-1/2 (18) dozen about 3-1/2” wide.
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