As I mentioned in my previous post, we celebrated our kids birthdays this past Sunday. A little late, only because they were both traveling at the time. However, when we were finally all together we decided to make it a celebration.
My daughter wanted the Chocolate Buttermilk Milk Cake with Chocolate Cream Cheese Frosting that I posted on Monday. My son wanted a very chocolate rich cake and if I was willing, to also make my Chocolate Chocolate Chip Espresso Cookies.
Of course, he knew I'd make them. I'd do anything for my kids especially when it comes to their birthdays. I'm not sure who likes celebrating more - them or me!
Both desserts were a hit and already gone. As promised though, from my previous post, here is the recipe for these wonderfully rich, decadent cookies!
Chocolate Chocolate Chip Espresso Cookies
makes 3 dozen small scoop cookies or 2 dozen large ice cream scoop cookies
Ingredients:
2 cups unbleached all-purpose flour
1/4 cup unsweetened non-alkalized cocoa powder
3 tablespoons Espresso Powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon Kahlua (coffee liqueur)
24 ounce bag semi-sweet chocolate chips
Directions:
Preheat the oven to 350F degrees. Line baking sheets with parchment paper.
In a medium bowl, combine flour, cocoa, espresso, baking soda and salt and blend together.
In a large bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy.
Add the eggs, mixing together for about 20 seconds and scraping the bowl if needed. Add the coffee liqueur and beat until combined.
Add flour mixture and blend all ingredients together.
Remove bowl from the stand mixer and with a wooden spoon, mix in the chocolate chips.
Using a small cookie scoop, large scoop or whatever size desired, drop spoonfuls of prepared dough onto the lined cookies sheets and bake in the preheated oven for about 10-12 minutes.
I prefer my cookies slightly underdone so they are chewy and moist. If you prefer a crunchy cookie you might like to cook yours longer.
Depending on the size scoop you use will determine how long to bake the cookies for. A larger scoop will require longer cooking times.
When done remove from oven and allow to cool slightly before removing to a cooling rack. Once cooled, eat and enjoy!
I have to say, I even enjoyed these in the morning with my coffee. I know, dessert for breakfast. What can I say, I'm a chocoholic!
What's your favorite cookie?
