Sunday, August 17, 2008
Espresso Chocolate Chip Cookies
These are grown-up chocolate chip cookies (unless you want your kids wide awake all night.) Take your favorite chocolate chip cookie recipe and add 1-2 Tbs of espresso powder to the batter before you add the dry ingredients. The recipe I follow (from Baking: From My Home to Yours) uses chopped up bits of chocolate instead of chips. I didn't have any hunks of chocolate hanging around, so I put a bag of chips in the food processor and pulsed it several times. This way you have big pieces of chocolate and little slivers, which then melt into the cookie. The espresso flavor isn't overwhelming, but you can definitely taste it. These cookies are both crispy and chewy, and they combine chocolate, espresso, and finely chopped pecans ... the perfect way for a cookie to be, in my opinion.