Chocolate Chocolate Chip Espresso Cookies!

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?



Chocolate Chubbies

If you love extremely moist, gooey and intensely chocolate chocolate chip cookies then these cookies are for you.  However beware! Ration these cookies, and I highly recommend eating them with a tall glass of milk, otherwise, you could seriously overdose on chocolate.

Although there are several steps to making these, they're really quick to put together.  Just be sure to have all your ingredients set out, measured, and in place prior to starting.  This is called "mise en place."  Plus, be sure to use the best possible chocolate that you can find, to truely make these a memorable experience when indulging.

Chocolate Chubbies
makes 2 dozen cookies (using a 2-inch ice cream scoop)

Ingredients:

8 tbsp. (1 stick) unsalted butter, cut into 1/2 inch cubes
9 ounces bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt or kosher salt
3 large eggs, room temperature
1 1/4 cups superfine sugar
2 teaspoons pure vanilla
2 cups (12 ounces) semisweet chocolate chips
1 1/2 cups chopped pecans

Directions:

Preheat oven to 350 F. degrees.  Line baking sheets with parchment paper.

In a saucepan bring 1 inch of water to a simmer over low heat.  Place a heatproof bowl on the saucepan and place cubes of butter over the hot water bath and melt.

Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth.  Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

Sift the flour, baking powder, and salt together into a medium bowl.  Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium high speed until the eggs are foamy and lightly thickened, about 1 minute.  Increase the speed to high and gradually add the sugar, then the vanilla.  Whip until the eggs are very thick and pale yellow, about 3 minutes.  Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. 

Change to the paddle attachement and reduce the mixer speed to low.  Gradually add the flour mixture. 

Remove the bowl from the mixer.  Stir in the chocolate chips and pecans, making sure they are evenly distributed.

Using a 2 inch diameter ice cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart.  Bake the cookies immediately - if you wait, they won't be shiny after baking.

Bake for 17-20 minutes on bake mode or 10-13 minutes on convection bake.  DO NOT OVERBAKE!

Cool completely on the baking pans.  Store in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.

Enjoy!