Milk Chocolate Espresso Cookies

"Chocolate... espresso.... cookie.... Couldn't pass this recipe up when finding it in The Washington Post. Adapted from a recipe by Rachel Thebault, owner and head confectioner of Tribeca Treats in New York City. Saving for making later (still awash in Christmas cookies here! LOL). I like to make the dough & refrigerate - then scoop what I want & re-fridge the rest for fresh cookies another time. Hope these will work that way - bet they will. Chocolate... espresso...."
 
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Ready In:
20mins
Ingredients:
9
Yields:
40 cookies
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ingredients

  • 2 14 cups flour, about (225 grams)
  • 11 tablespoons unsweetened cocoa powder, sifted (77 grams, not Dutch-process)
  • 4 tablespoons instant espresso powder, such as Medaglia d'Oro brand (22.4 grams)
  • 2 teaspoons baking powder (5.4 grams)
  • 11 12 tablespoons unsalted butter, at room temperature (167 grams)
  • 1 12 cups sugar, divided (313 grams)
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 14 ounces milk chocolate, coarsely chopped
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directions

  • For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.
  • Combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 5 minutes, until light and fluffy. Add the vanilla extract, then the eggs one at a time, beating well after each addition. Reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone. Stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.
  • For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.
  • Scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture. Place them 2 inches apart on the lined baking sheets. Bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack. Repeat as needed to use all the dough.

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Reviews

  1. Great cookie. Made half a recipe and got 18 from the batch. Accidentally grabbed the dark chocolate but turned out great with milk choc. chips.
     
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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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