Espresso Chocolate Chip Cookies
Usually when chocolate chips are on the table, it’s for chocolate chip cookies. They’re easy, the ingredients are usually all in hand, and they’re delicious. This time, however, I changed it up a bit after finding this recipe from Smitten Kitchen.
When it comes to baking a new recipe for the first time, I shy away from changing the recipe. This way I get a good feel for what textures and ratios that were originally desired. The cookies are nice and moist for a shortbread. The espresso is subtle but there. If I were to make these again I might add some chopped hazelnuts to the chocolate chip mix. Or, if you want to get really crazy, you could switch chocolate chips for toffee chips. Whatever your pleasure is with a little taste of coffee.
Espresso Chocolate Chip Cookies (from Smitten Kitchen)
- 1 tbsp instant espresso
- 1 tsbp boiling water
- 2 sticks of unsalted butter, at room temp.
- 2/3 c powdered sugar plus some for dusting at the end
- 1/2 tsp vanilla extract
- 2 c all-purpose flour
- 4 oz chocolate chips chopped or mini chips
Dissolve the espresso in the boiling water, and set aside to cool to tepid. Beat the butter and confectioners’ sugar together for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso. Add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate. Transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats or, if you do not have either of those, use a bare baking sheet without any nonstick spray. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. Transfer the cookies to a rack.
Dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. These are great for dessert or breakfast!