This week I made some of my oldest daughter's favorite dark chocolate cookies with espresso. The recipe came from Martha Stewart's Everyday FOOD magazine (the small one found at the supermarket checkout).
1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter (room temperature)
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
2. Using an electric mixer,beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix until just combined. Fold in chopped chocolate.
3. Drop dough by 2 heaping tablespoons 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets half way through. Transfer cookies to wire rack to cool completely. (To store, keep in airtight container at room temperature, up to 3 days).
Yield: 22 cookies
These cookies are rich and delicious! The secret may be in using a high quality chocolate. I use Ghirardellli cocoa and chips. Enjoy with a tall glass of milk.
Visit Beth F's blog today for Weekend Cooking: Cookies, Anyone? and see what everyone else is cooking up.