When it comes to cookies, I’m in the soft and chewy camp. When I worked at a big agency, I always looked forward to co-workers’ birthdays because it was an excuse to order that ridiculously gigantic chocolate chip cookie cake from Mrs. Fields…. warm, soft, and a little chewy like a brownie, plus it came in a cardboard pizza box that, once emptied, revealed its evil twin: an enormous footprint of grease.
For my mom’s birthday, I thought about shipping her a giant cookie cake, but breakage was an obvious concern. Instead, I sought out a dressed up cookie recipe worthy of a celebration. These Double Chocolate Espresso Cookies fit the bill perfectly with a description stating, “chewy in the middle with pockets of soft chocolate.” They came out soft and airy, yet decadent as the two kinds of chocolate and espresso would suggest.
* 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 (I used Scharffen Berger)
* 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 together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
With the mixer on low, slowly add the dry ingredients to the 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 Silpat or parchment paper. Using a 1 1/2″ ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2″ apart. Bake for 10-12 minutes. Cool on a wire rack and serve.
Makes 50-55 cookies