After seeing everyone’s awesome holiday cakes, cookies, pies etc…lately, I’ve caught some of the baking bug too. I wanted to stick with the holiday theme since everyone’s been so inspirational, and believe me, I had every intention to….but after pondering, calculating, figuring and deducing…I had to go with my craving…and that craving was good ole fashioned chocolate chip cookies…Well not necessarily, “good ole fashioned”, I had to do something with a bit of a spin and since I love coffee and everything about it, I took a page out of Bon Apetit’s recipe book and went for the piece de resistance, the chocolate espresso bean!! Thes are not the most complicated cookies to make but I have to be honest, there was definitely some trial and error. The errors, (burned one’s), ended up on a plate I called, “The Plate of Misfit Cookies”, while the others ended up on another…..and you know I already said I love coffee and I certainly love chocolate, so somehow, someway, the misfit cookies did not go to waste and were loved and eaten by the good girls and boys….(my nieces n nephews)…These obviously are not the most traditional holiday/Christmas cookies and I’m hopin to put my skills to the test by baking some of those soon, but I don’t think Santa will have a problem crushin a few of em when he stops by on Christmas Eve!….I just have to make another batch, or two…Espresso Chocolate Chip Cookies
(recipe adapted from Bon Appetit http://www.bonappetit.com/recipe/salty-chocolate-chunk-cookies )
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
6 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
6 ounces chocoalte covered espresso beans, roughly chopped
Preparation: Heat oven to 375 degrees F. Place racks in upper and lower thirds of oven.
In a large bowl, whisk flour, baking powder, kosher salt, and baking soda; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate and chocolate covered espresso beans.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.