I’ve been back to baking a lot of cookies again. It’s track & field meet season and Matt likes to bring cookies for his fellow coaches so it seems like I’m making a batch of cookies each week.
This week I made two.
I picked up a Food & Drink magazine from the LCBO and they had a recipe for Espresso Chocolate Cookies in it and I wanted to make they right away. They were loaded with chocolate chips, dried cranberries, pecans, and shredded coconut, and they had a fudgy chew to them which was an awesome texture.
Matt like them a lot too, even thought they had a strong coffee flavour and he’s not a fan of coffee, and he wanted to make some for the track coaches at the WECSSA meet. 4 of his throwers are going on to SWOSSA next week– Go Team!
This version of the cookie is a bit different. I didn’t have any more baking chocolate for the cookie base so instead I used more butter and I mixed cocoa with the flour. Also, I left out the cranberries and swapped the pecans for walnuts and basically made these cookies more friendly on the wallet.
They turned out quite good actually! Matt preferred them to the original batch I made. They were very chewy with a strong espresso flavour and lots of chocolate chips.
Good thing I was paying attention, because I’m going to want to make this recipe again, and probably soon.
Chewy Espresso Chocolate Cookie
½ lb salted butter at room temperature
¾ c sugar
¾ c brown sugar
½ t baking soda
½ t baking powder
1 ¾ c AP flour
¾ c Dutch process cocoa powder
1 T espresso
½ t vanilla
1 ½ c semi-sweet chocolate chips
1 c chopped walnuts
½ c shredded coconut
Cream the butter in a mixer fitted with a paddle attachment until it’s soft, white, and fluffy.
Beat in the sugars together with the butter on medium speed for about 2 minutes. Add in the vanilla, and eggs (one at a time),
In a separate bowl stir together the baking soda, baking powder, flour, and cocoa powder until well combined.
Scrape the sides of the bowl of the mixer, add in dry mixture a little bit at a time. Mix until incorporated then add the nuts, chocolate chips, and coconut just until mixed.
Scoop cookie dough and form into a ball about the size of a golf ball. Place onto a parchment lined baking sheet and flatten the balls slightly with your fingers.
Bake at 350*F for 10 minutes or until the top is just set (not shiny).
The cookies should still be very soft and look underbaked. Let them cool on a rack before eating.
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