These cookies. Oh man. They are the best. The very very best. They have a ridiculous amount of chocolate in them, as well as espresso, so they are extra rich. And satisfying. It really only takes one of these cookies to get your chocolate fix for the day. Yeah, they're that good.
But I'm just a little embarrassed. You see, I got this recipe when I was about 16. From CosmoGirl (which, sadly, has far more content to it than regular Cosmo). And even though it's been one of my favorite cookie recipes ever since, I'm always just a little embarrassed to pull out a recipe card that came from a page with the quote "I'd rather eat these cookies than go on a date - seriously!"
Seriously?
Alas, they are amazing cookies. Truly a great recipe from quite an unexpected source. They're chewy, rich, and delicious. Make them.
Chocolate Chip Espresso Cookies
adapted from *ahem* CosmoGirl
- 1/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups semisweet chocolate chips
- 4 tablespoons unsalted butter
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground espresso beans
Create a double boiler and melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until it melts.
In a large bowl, whisk the eggs and sugar together until light and fluffy.
Stir in espresso, then chocolate mixture, then let cool.
Stir in flour mixture and remaining 3/4 cup chocolate chips.
Put bowl in the fridge for 20 minutes to allow dough to firm up
Make tablespoon-sized balls and place on a lined cookie sheet.
Put cookie sheet in the freezer and leave for a few hours.
Preheat oven to 375.
Don't thaw dough.
Bake for 7-10 minutes.
Cookies will be doughy on the inside, crisp on the outside.
Enjoy with a giant glass of milk.
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