One of my favorite Saturday morning rituals is waking up, making a pot of coffee, and plowing through my cooking shows on DVR. Due to the hectic, craziness of life that isn’t always possible…until last weekend! Coffee mug in hand, I pushed play and got lost in numerous back to back shows. And then my dear friend Giada whipped up these cookies. I may have said this before but I am a sucker for chocolate and coffee flavored desserts. So to the kitchen I went.
You guys….seriously…..print these off RIGHT NOW and get in that kitchen!! The double dose of chocolate and subtle hint of coffee is somewhat of a perfect balance. I was a little afraid that they would be a bit dry but the middle is soft and chewy. All I have to say is YUM!
Double Chocolate and Espresso Cookies
Recipe from Giada De Laurentiis
- 6 oz semi-sweet chopped into 1/2 inch pieces
- 2 tbsp unsalted butter, room temperature
- 1 tbsp instant coffee ( 1/3 cup dark chocolate-covered espresso beans)
- 1 cup flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup sugar
- 2 eggs, room temperature
- 2 tbsp water (I used Bailey’s)
- 1 tsp pure vanilla extract
- 1 cup semi-sweet mini chocolate chips
1. Place an oven rack in the center of the oven. Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silpats. Set aside.
2. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
3. If using chocolate covered espresso beans, finely chop in a food processor. In a medium bowl, whisk together the instant coffee (or espresso beans), flour, cocoa powder, baking powder, and salt.
4. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie scoop or ice cream scoop, measure 1/4 cupfuls of batter onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.