Hey guys! How was your weekend?
Okay, so I kind of regret asking that. At this wonderfully
Well, a great weekend for me consists of running early on Saturday morning, unpacking a suitcase, catching up on my DVRed shows, and baking cookies. It normally involves going to bed before midnight, too.
I know that's not the coolest answer out there by a long shot. I'm pretty certain my particularly inquisitive friend was hoping for, "Oh you know, I went out, I was hungover until 3pm the next day, and dude, I'm pretty nervous to check my credit card statement, because I have a vague recollection of ordering 28 tequila shots for 28 of my closest friends."
These cookies were inspired by the Espresso Chocolate Chip Cookies I saw at Whole Foods a while back. It's a super chewy cookie with rich dark chocolate and just enough coffee to make everyone who has had one say, "Hey, there IS coffee in here!"
Yeah! Did you think I was lying to you?
The coffee/chocolate combo is a chef stand-by. Ina Garten and Paula Deen are particularly fond of it, and rightly so. The bitterness of the coffee flavor really enhances the richness of chocolate, and makes chocolate desserts that much more delicious.
So if you're ever making a chocolate cake and you see that it calls for a teaspoon of instant espresso, that's why. These cookies are seriously channeling that combo. They've kind of taken it to a whole new level, if I do say so myself.
So can we make a deal that if I keep baking things like this on my weekend that you'll stop thinking that I'm a total loser? That'd be great. 'Cause then I'll probably share with you.
Okay, I'll probably share with you either way, but don't tell the super judgy people that.
Espresso Chocolate Chip Cookies
Makes about 3 dozen cookies
Total Time: 15 minutes prep, 12 minutes in oven
1 cup all purpose flour
1 3/4 cup bread flour (NOTE: you can use all purpose flour for all 2 3/4 cups, but I ran out of AP after 1 cup, so this is what I actually used to make these)
1 tsp baking soda
1 tsp salt
2 sticks butter (salted or unsalted) at room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/3 cup strong coffee
1/3 cup finely ground coffee grounds (I used the Starbucks Espresso blend)
2 cups semi-sweet chocolate chips
Preheat oven to 375°F.
Combine flours, baking soda, and salt in a small bowl. Set aside.
Beat butter, sugar, vanilla, and coffee until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture and coffee grounds. Once combined, stir in the chocolate chips.
Put dough in refrigerator until firm, but able to be scooped on to cookie sheets. About 20 minutes.
Scoop dough onto ungreased or parchment paper-lined cookie sheets (about 12 fit on a standard cookie sheet). Bake for 10-12 minutes, rotating sheets halfway through for even baking.
Let cool for 2 minutes, and transfer to wire racks to finish cooling. Enjoy!