One of my favorite cookbooks is Baking From My Home to Yours by Dorie Greenspan, and this recipe is from that book.
Espresso Chocolate Chip Cookies
2 cups all purpose flour
3/4 teaspoon baking soda
2 sticks unsalted butter (8 ounces) at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
1 1/2 tablespoons instant espresso powder
2 large eggs
12 ounces bittersweet chocolate chopped into chips or chunks
1 cup finely chopped walnuts or pecans*
*I used chocolate that had almonds in it and did not use any extra nuts.
Preheat the oven to 375 degrees F. and line baking sheets with parchment paper.
Whisk together the flour and baking soda.
With a stand mixer beat the butter on medium speed for about 1 minute until smooth.
Add the sugars and beat until well blended about 2 minutes or so.
Beat in the vanilla and the espresso powder.
Add the eggs one at a time, beating 1 minute after each egg goes in.
With the mixer speed on low slowly add the dry ingredients until they are incorporated.
On low speed mix in the chocolate and nuts.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies--one sheet at a time and rotating the sheet at the midway point--for 10 to 12 minutes, or until they are brown at the edges and golden in the center. Allow the cookies to rest for a minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
This makes about 4 dozen cookies.
I like to make my own chunks and chips because I can use a better grade of chocolate than is in the commercial chocolate chips.
|I chipped this coffee crunch chocolate bar.|
|I chipped some of this bittersweet chocolate with almonds.|
|Ready for the oven.|
|Cooling on wire rack.|
|A plate of cookies.|