Espresso Chocolate Chunk Cookies
DAY 7
Star Tested I used melted butter as opposed to butter left at room temperature. This yields an extra dense and chewy texture, which compliments the coffee better than a crunchy cookie.
The bitterness of coffee adds depth and counterbalances the sugar. It also makes the kitchen smell amazing. Freshly ground espresso beans work best as they have a bolder flavour than instant coffee. Difficulty: 2 out of 5 Cookie tip: The basic ingredients of this recipe are the same as the Classic Chocolate Chip featured here on Day 2. Once you are comfortable with this recipe, you can add different flavourings such as cocoa powder, ground cinnamon and coffee grounds to the dough for easy variations.
1 cup (250 mL) melted butter 2 cups (500 mL) granulated sugar 1 tbsp (15 mL) molasses 2 large eggs 2 tsp (10 mL) vanilla extract 1 tsp (5 mL) baking powder 2 tsp (10 mL) hot water 1/2 tsp (2 mL) salt 1-1/2 tbsp (22 mL) ground espresso beans 3 cups (750 mL) all-purpose flour 1 cup (250 mL) chocolate chunks or large chocolate chips
Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside.
In a stand mixer with paddle attachment or large mixing bowl with mixer, cream butter, sugar and molasses on medium speed until fluffy. Turn speed down to low. Add eggs and vanilla.
Continue to mix on medium-high speed until well incorporated and fluffy in texture.
In a small bowl, dissolve baking powder into hot water. Add to bowl along with salt and espresso.
Slowly add flour and mix on low speed until just incorporated and there are no streaks. Stir in chocolate chips. Do not over mix. Drop tablespoon-sized spoonfuls of dough onto a lined baking sheet, making sure there’s at least 2 inches (5 cm) between dough balls.
Bake at 350 F (175 C) for 15 to 20 minutes until cookies are lightly browned around the edges. Remove from heat and let cool for 5 minutes before transferring to a wire rack to completely cool. Repeat with remaining dough.
Store in an airtight container for up to a week or freeze for up to a month.
Makes about 36 cookies.