ESPRESSO CHOCOLATE Cookies

By Trix

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.

Ingredients

• 1/2 cup (125 mL) all-purpose flour
• 1/2 tsp (2 mL) each baking powder and salt
• 6 oz (175 g) bittersweet chocolate, chopped, about 1 1/4 cups (310 mL)
• 1/4 cup (60 mL) unsalted butter
• 1 tbsp (15 mL) instant espresso powder
• 1/2 cup (125 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 1/2 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
• 1/4 cup (60 mL) chocolate-covered espresso beans (optional)

Details

Servings 1
Adapted from lcbo.com

Preparation

Step 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 parchmentlined 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