TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE image

Categories Egg

Number Of Ingredients 15

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Ingredients

2 1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon aluminum-free baking soda
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched
1 cup unsalted butter, room temperature (soft to the touch)
2 cups fine-grain natural granulated sugar (evaporated cane sugar) - for example, I love Alter-eco brand, OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Preheat your oven to 375 degrees.
Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.
Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.

Steps:

Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

*** Explore more TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE Recipes »

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Gobindo Sarkar

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I'm not a big fan of chocolate and espresso, but I'm willing to give this recipe a try.

Ahmed Yousif

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I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find.

dina tkedik

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These cookies look delicious! I'm definitely going to try this recipe.

Thobias Jumainne

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I can't wait to make these cookies for my friends and family.

Faiaz

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I'm going to try making these cookies with different types of chocolate chips next time.

Mokoena Tlokana

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These cookies were so good, I ate the whole batch in one sitting!

Tyrone Stone

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I would have liked these cookies more if they had been chewier.

Dorian Fullenwinder

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I thought these cookies were just okay. They weren't bad, but they weren't anything special either.

fadi bahbah

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These cookies were a little too sweet for my taste, but they were still good.

Nalongo Rema

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I love chocolate and espresso, so I knew I would love these cookies. I wasn't disappointed! They were so delicious.

Nwagi mercy naks

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These cookies were really easy to make and they turned out great! I will definitely be making them again.

Cristal Boo9

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I'm not a huge fan of espresso, but I loved these cookies! The chocolate flavor was really strong and the espresso beans added a nice depth of flavor.