The second day dawns. We’re ripping yesterday’s tape off, and morale is high. The weather looks good, and we’ll have talented help again today.
Chocolate Chocolate Espresso Cookies (PDF)
Recipe 245 of 365
This is a cookie for the troops, a cookie for boosting morale (and perhaps heart rate). Serve them warm from the oven, or let them cool and use them to make ice cream sandwiches. I used Ben & Jerry’s Dublin Mudslide and Coffee ice creams, but I’m sure most any flavor will do.
If you do make sandwiches, make sure to refreeze after you assemble them, so the ice cream has a chance to reset. Otherwise this will happen:
TIME: 25 minutes active time
MAKES: about 2 dozen cookies
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup espresso beans, finely ground
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Line two heavy baking sheets with parchment paper or silicon baking mats, and set aside.
Whisk flour, cocoa powder, baking soda, salt, and coffee grounds together in a medium bowl, and set aside.
In the bowl of a standing mixer fitted with a paddle attachment (or using a hand-held electric mixer), cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time on low speed, beating well after each addition and scraping down the inside of the bowl with a plastic spatula as needed. Beat in the vanilla on low speed. Add the dry ingredients to the butter-sugar mixture in three additions, mixing on low speed until just combined. Fold in the chocolate chips.
Drop the dough by heaping spoonfuls (a 1 1/2-inch ice cream scoop works perfectly) about 2” apart on the baking sheets. Bake 15 to 17 minutes, or until the tops are beginning to crack. Cool the cookies on sheets for 5 minutes, and transfer to wire racks to cool completely.