You better watch out, you better not cry, you better not pout, I’m telling you why: Christmas cookie baking is in full swing. Woohoo! I spent a good amount of this last weekend in a kitchen whirlwind and these chocolate chunk espresso cookies were one of the first items that popped out of the oven.
While they aren’t a traditional Christmas cookie, they are definitely something to celebrate. The flavor of chocolate (as the Barefoot Contessa will tell us) is amplified with two flavors: vanilla and coffee; and these cookies have both. The coffee flavor comes from espresso powder, which can usually be found in the coffee section of most grocery stores (I used Megdalia D’oro).
These bad boys are rich, dense, and go fabulously with a chilled glass of milk. Leave them under the tree on Christmas eve and Santa will surely lick the plate clean.
Chocolate Chunk Espresso Cookies
Yield: 3 dozen cookies
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 2 tablespoons pure vanilla extract
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus one large egg yolk
- 7 ounces bittersweet or semisweet chocolate, coarsely chopped
- 4 ounces white chocolate chips
1. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper and set aside.
2. In a small bowl mix together the espresso powder and vanilla. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add in the egg and egg yolk, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla/espresso mix and beat until well-combined.
4. Whisk together the dry ingredients (flour, cocoa powder, baking soda, and salt) in a medium-sized bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined. Gradually fold in the chocolate pieces.
5. Drop the dough in even spoonfuls (I used a 1.5 inch ice cream scoop) onto the cookie sheets and flatten slightly with your hand. Bake for about 15 minutes, or until the cookies are just set. Remove from oven and place on cooling rack before transferring to parchment paper to cool completely.
6. Store in an airtight container for 1 week or freeze for 3 months.
Source: Adapted from Martha Stewart