Valentine's Day is fast approaching and there's no doubt most of you will be enjoying a bit of chocolate the days leading up to and on February 14th (I'm sure all while wearing something very sexy)
So what about me? Yes, there are the risqué undergarments, but I've never been over the top nuts about chocolate. I suppose you're asking what's wrong with me. Well, aside from the giant hump on my back and a creaky wooden leg, chocolate just isn't one of my crazy addictions. I do have others. Ahem.
I take exception with these chocolate cookies though.
They're super chocolatey, crisp on the outside and chewy on the inside. I would suggest buying the best quality chocolate you can find such as Valrhona or Scharffen Berger, but if you're on a tight budget and thinking about eating that tin of cat food for dinner, well just go ahead and buy the generic store brand chocolate. They'll still be pretty damn good.
Note: If you plan on serving these to children, feel free to omit the espresso powder to safeguard your sanity.
CHOCOLATE CHUNK espresso COOKIES
makes 20 cookies
- 1 3/4 c good quality dark or semi-sweet chocolate, chopped into chunks
- 1 c all purpose flour
- 1/4 c cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 c unsalted butter at room temperature
- 1/2 c dark brown sugar
- 1/2 c granulated sugar
- 1 large egg
- 1 heaping tbs instant espresso powder
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
Preheat oven to 325 degrees. Line two baking sheets with parchment paper
Melt 2/3 cup of chopped chocolate in a double boiler or microwave on low setting for 30-60 seconds. Set aside to cool for 5 minutes. Sift flour, cocoa, baking soda and salt into a medium bowl. In a large bowl beat butter, sugars, espresso powder and cinnamon until creamy. Add melted chocolate until incorporated. Beat in egg and vanilla, then add flour mixture and remaining chocolate chunks just until blended
Drop dough by rounded tablespoonfuls onto parchment paper. Flatten with fingertips for thinner cookies
Bake 12-14 minutes