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EXPRESSO CHOC. CHIP COOKIES MARTHA

Espresso Double-Chocolate Chunk Cookies

MAKES EIGHTEEN 3-INCH COOKIES

2 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 tablespoons instant espresso powder

1 teaspoon pure vanilla extract

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup packed light-brown sugar

1/2 cup granulated sugar

1 large egg, plus 1 large egg yolk

7 ounces bittersweet or semisweet chocolate, coarsely chopped

1. Preheat oven to 325°. Line 2 baking sheets with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.

4. Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.

Note: This recipe courtesy of Merritt Palminteri

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