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Recipe Detail Page
Espresso Chocolate Chunk Cookies
Early Summer 2012
Coffee with chocolate is a perfect match, each improving the flavour of the other. Look for chocolate-covered espresso beans in coffee stores or bulk areas in supermarkets—they’re expensive but worth it. The cookies will last beautifully in an airtight container.
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) each baking powder and salt
6 oz (175 g) bittersweet chocolate, chopped, about 1¼ cups (310 mL)
¼ cup (60 mL) unsalted butter
1 tbsp (15 mL) instant espresso powder
½ cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
½ cup (125 mL) chocolate chips or chunks
1/3 cup (80 mL) sweetened shredded coconut
1/3 cup (80 mL) chopped toasted pecans
1/3 cup (80 mL) dried cherries or cranberries
¼ cup (60 mL) chocolate-covered espresso beans (optional)
1 In a small bowl, whisk flour with baking powder and salt.
2 In the top of a double boiler, melt chocolate with butter and espresso powder. Scrape into a large bowl. Whisk in sugar then eggs, 1 at a time until blended, then vanilla. Stir in flour mixture. Stir in chocolate chips, coconut, pecans, dried cherries and chocolate-covered espresso beans. Refrigerate to let dough firm up slightly, about 1 hour.
3 Preheat oven to 350°F (180°C).
4 Drop dough by tablespoon on a parchment lined baking sheet about 1 inch (2.5 cm) apart. Bake in preheated oven until just set on top, 8 to 10 minutes. Leave on baking sheet for about 1 minute so that cookies firm up enough to transfer to a rack. Cool completely.
Makes 3 dozen cookies
