Recipe for Double Chocolate Espresso Cookies
Amy George, The News-Gazette's director of market development and special projects, recently made these Double Chocolate Espresso Cookies for the employees in our digital media department who've been working intensively on redesigning our website.
I got to sample one (or two) today and they are so deliciously good. Bonus: my hands are now shaking from the caffeine.
Amy said I could share the recipe here if I made sure to credit Food52, where she found the recipe. She found it when Googling for "cookies with caffeine."
Double Chocolate Espresso Cookies
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder (like Medaglia D’Oro, or similar)
12 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
In a separate bowl, mix dry ingredients well.
With the mixer on low, slowly add dry ingredients to wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
Line a baking sheet with silicone mat or parchment paper. Using a 1 1/2-inch ice-cream
scoop or rounded teaspoon, drop dough on the sheet 2 inches apart. Bake for 10 to 12
minutes. Cool on a wire rack and serve. Makes 50-55 cookies.