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Triple Espresso Chocolate Cookies
ginny
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Posted on 12/12/2008 9:08 AM
Triple Chocolate Espresso Bean Cookie Recipe

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.

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.

Big Batch: 2-3 dozen chunky, medium cookies.

the above was posted by Mike Wascher on the Sweet Maria site.

ginny
Edited by ginny on 12/19/2008 4:20 PM
 
lzsbearly
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Posted on 12/18/2008 12:50 PM
I have tried the web address and it didn't work, took me a few days to figure it out but here is the one that does. Same address just put the l on the end;)
http://www.101cookbooks.com/archives/001408.html
looks sooooo yummy
L'z
L'z
 
ginny
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Posted on 12/19/2008 4:22 PM
Liz, thanks, it worked originally but who knows...

I have this to add from Barbara on the Sweet M list:

>>>>>And we just tried them; they were WONDERFUL. Only thing different than the actual recipe called for was 'non chocolate covered' beans, with and extra 3/4 c of choc. chips. Ingredients otherwise were exactly as called for. We allowed ourselves two each! They are huge, and we froze the dough in balls for the leftovers. We baked 15 and froze 15. I can't believe how good they are. I want to sneak more now, but...

I forgot to say one thing! Sorry! Since I increased the chocolate to double what was in the recipe, I weighed both the coffee beans and the chocolate and used only 1/2 the beans
-- that is 4 oz, which still was a huge amount, it seemed. I can't see how a whole 8 oz. could have worked, even without the extra chocolate, that is, in terms of taking up space. It seems the cookies would have been all bean??<<<<<

I am ready to bake!!!

s:8s:8s:8s:8

for sure after these cookies
 
Dan
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Posted on 12/19/2008 4:25 PM
The Italian chef Marcella Hazan says that when Italians cook/bake with chocolate they ALWAYS include coffee in the recipe. Her recipe for Cold Chocolate Foam is great!
 
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