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Dark-Chocolate Cookies with Espresso

Dark-Chocolate Cookies with Espresso

Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

Everyday Food, October 2008 http://www.marthastewart.com/340384/dark-chocolate-cookies-with-espresso
4.548385
Rated
90.9677100(33)33
  • Prep Time 20 minutes
  • Total Time 35 minutes, plus cooling
  • Yield Makes 22

Ingredients

    • 1 cup all-purpose flour (spooned and leveled)
    • 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 1/2 cups sugar
    • 2 large eggs, room temperature
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon instant espresso powder
    • 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Directions

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
  3. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Cook's Note

The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted.

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