Dark chocolate chip cookies with espresso powder

Dark chocolate chip cookies with espresso powder

Espresso powder enhances the flavor of any chocolate. Added to these dark chocolate chip cookies, it makes them extra rich and delicious!

I’m a big fan of New York times and King Arthur’s recipes. Both are my go-to for a lot of baking needs. When I was reading King Arthur’s blog post on the use of espresso powder to enhance the taste of chocolate in your baked goods, I knew I had to try it in my go-to cookie recipe, which is based on a NY Times one. It already made an appearance in my chocolate cupcakes, and they are already a crowd-pleaser.

In this recipe, I substituted in dark chocolate and thought the espresso would compliment the intensity of the chocolate, and I was right. This is now my new go-to.

Instructions to make Dark Chocolate Chip Cookies

Pre-heat the oven to 350 degrees (~180C) and begin gathering your ingredients. Mix your dry powers in one bowl (flour, baking soda, and espresso powder) and set aside. In a stand mixer, cream the butter and add the sugar to combine.

Add the egg and vanilla extract and only beat just enough to mix – maybe 15 seconds. You don’t want to overmix the egg. Add the dry ingredients and again, only mix long enough to make a consistent mixture. Finally hand-mix in the chocolate, separate into cookies and bake for 13-15 minutes.

Dark chocolate chip cooks with espresso powder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1-2 dozen
Ingredients
  • 185 grams all-purpose flour (1½ cups)
  • 2 grams baking soda (1/2 teaspoon
  • ½ teaspoon of espresso powder
  • 115 grams butter (4 ounces/1 stick)
  • 100 grams sugar (1/2 cup)
  • 80 grams light brown sugar (1/2 cup packed)
  • 2 grams of salt (1/4 teaspoon)
  • 1 egg
  • 5 grams pure vanilla extract (1 teaspoon)
  • 225 grams dark chocolate chips (8 ounces)
Instructions
  1. Pre-heat the oven to 350 degrees
  2. Combine the flour, baking soda, and espresso powder and set aside
  3. Cream the butter for ~2 minutes, add the sugar, and combine
  4. Add the egg and vanilla and only beat long enough to combine, like 15-30 seconds
  5. Add the dry ingredients, and again only beat long enough until everything is mixed
  6. Hand mix in the chocolate chips
  7. Form into smallish balls and bake at 350 for 13-15 minutes (picture was 15 minutes)
Notes
Don't let the name fool you; in small amounts, espresso powder doesn't add any coffee flavor to your baked goods. It merely makes chocolate tastes more intense and rich.

 

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