Now that my oldest daughter is away at college, care packages (specifically care packages with cookies) have been on my mind. Cookies are symbol of love in our family. If someone bakes you cookies AND mails them to you, you’re doubly loved. Chocolate chip cookies are the classic choice for care packages but these dark chocolate cookies with espresso might be the new favorite. Who wouldn’t feel triply loved after opening a box of cookies made with chocolate in 3 different forms.
The texture of these cookies is slightly chewy and the edges are just barely crispy making me feel like I’m almost eating a brownie. They’re just as indulgent but somehow feel more homey. Care package material for sure.
My husband cut out the recipe for these dark chocolate cookies with espresso more than 10 years ago but we never actually got around to trying it until now. Sometimes a recipe surfaces at just the perfect time. Maybe the universe knew we would need to send some love to a child in college in the years to come and held back the recipe until the right moment. Food and life can be funny like that sometimes.
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder (I use Valrhona)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 4 ounces semi-sweet chocolate, melted
- 6 ounces semi-sweet chocolate, coarsely chopped
- Heat oven to 350 degrees F.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition; mix in vanilla. Set aside.
- In a small bowl, stir espresso powder into the melted chocolate. Beat melted chocolate mixture into butter mixture until well combined. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
- Scoop and roll balls of dough, about 2 tablespoons of dough each, into balls. Place on parchment lined baking sheets, 3 inches apart. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Let cookies cool in pans for 5 minutes then transfer cookies to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe adapted from the Houston Chronicle, Nov 2008.