My mother-in-law was coming over to visit so I thought it would be nice to surprise her with some cookies. Two of her favorite things are chocolate and coffee, so I thought these cookies would be perfect. I also had leftover chocolate covered espresso beans from the Mocha Cupcakes, so this was a great way to use those up. The cookies ended up thick and chewy, with a soft center, similar to a brownie. They were super chocolatey with just a hint of coffee from the espresso beans. I loved both the texture and taste of these cookies, and would definitely make them again!
Double Chocolate Espresso Cookies
Servings: 16 large cookies
1 - 12 oz. bag semi-sweet chocolate chips, divided (recommended: Ghirardelli)
1/3 cup dark chocolate covered espresso beans
1 cup all-purpose flour
2 tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
2 eggs, at room temperature
2 tbsp. water
1 tsp. vanilla extract
Preheat the oven to 300° and place an oven rack in the middle position. Line 2 baking sheets with parchment paper. In a microwave-safe bowl, add half of the chocolate chips. Microwave in 30 second intervals, stirring after each interval, until the chips have melted. (You can also melt the chips using a double boiler).
Grind up the chocolate covered espresso beans in a food processor until finely chopped, about the size of coffee granules. In a medium bowl, whisk the ground espresso beans, flour, cocoa powder, baking powder, and salt together. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed. Add the eggs, one at time, mixing well after addition. Mix in the water and vanilla until well combined. Scrape down the sides of the bowl with a spatula. With the mixer on low, slowly add in the dry ingredients, mixing until just combined. Fold in the melted chocolate and remaining chocolate chips using a spatula until just combined.
Scoop out the dough using an ice-cream scoop (if you have one) and place on the prepared baking sheet, leaving 2 inches in-between each cookie. (Each cookie should be about 2-3 tbsp. of dough). Bake, one cookie sheet at a time, for 16-20 minutes, or until the cookies have just set and cracks are starting to form on top. (The cookies should be almost under-baked. They will continue to cook while cooling.)
Let cool on the baking sheet for 5-10 minutes before transferring to wire rack to cool completely. Store the cooled cookies in an air-tight container.
Source: adapted from Giada de Laurentiis via Food Network