There’s a debate in my house as to whether I’m a coffee drinker or not. My coffee of choice is Starbucks Mocha Frappucino (the low-fat, low-calorie kind because I’m all about that healthy stuff) in the bottle. Not from Starbucks directly, you know, all icy and with my name scrawled on a cup. I’ve actually only been in a Starbucks once. It was a busy day at the cell phone store and the staff suggested my husband and I wait at the Starbucks next door until they texted us. Mark had some coffee. I had…water. Yup, I ordered a cup of water at Starbucks. Blew my only chance to be cool and trendy.
The general consensus is my frapp is not really coffee. Coffee comes out of the Keurig or the french press or the 12-cup coffeemaker or some other contraption. (We have a coffee bar at our house-can you tell?) It doesn’t come from a bottle in the fridge. Or the cabinet. But the first ingredient on the Frappucino label is coffee. Coffee’s coffee, right? Just because I won’t touch a cup of plain, brewed coffee (ewww, no, no, no!) doesn’t mean I don’t like it mixed with some other stuff. Like chocolate, obvi.
These chocolate cookies are made with baking cocoa and chocolate chips. If you can find the Special Dark Hershey’s cocoa (I have occasionally seen it at some Wal-Marts) I think that would be wonderful in these. I used semi-sweet chocolate chips, but you can use any kind you like-dark chocolate, milk chocolate, even white chocolate. And as I was eating these I thought nuts would be good, too. So add your favorite if you’re nutty-I mean a nut lover-like me. And of course, there’s another ingredient to make these cookies go from chocolate cookies to really good chocolate cookies.
A little Café Bustelo instant espresso enhances the chocolate flavor while imparting a slight coffee taste. I used one packet, but you could use more if you wish. I keep a box of these little packets on hand all the time to add to baked goods, frostings, and glazes. I could order espresso powder online, but these are readily available at most grocers and very economical (like, about a buck a box in my area).
I made these rich cookies not too big-a scant tablespoon of dough each. Hints for better-looking cookies: roll dough in balls or use a cookie scoop for a perfectly round shape ( Hey! That sounds like my shape), and withhold a few chips from the recipe to put on top of the dough.
Enjoy these cookies with a glass of milk, a cup of coffee-or a Frappucino.
Double Chocolate Espresso Cookies
- 1 c. + 2 Tbs. flour
- 1/3 c. baking cocoa
- ½ tsp. baking soda
- pinch salt
- 1/2 c. butter, softened
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 packet Café Bustelo Espresso Instant Coffee from a 6 packet box (a little less than 1 Tbs.)
- 1 Tbs. milk
- ¼ tsp. vanilla
- 1 egg
- 1 c. chocolate chips
- Step 1 Preheat oven to 350 degrees.
- Step 2 Whisk together the flour, cocoa, baking soda and salt. Set aside.
- Step 3 In a mixing bowl, beat the butter for 30 seconds.
- Step 4 Add the sugar and brown sugar and mix well.
- Step 5 Dissolve the packet of instant espresso in the tablespoon of milk. Add to the butter/sugar mixture.
- Step 6 Add the vanilla and the egg and beat until well mixed.
- Step 7 Gradually beat in the flour mixture.
- Step 8 Stir in chocolate chips, reserving some to place on top of dough (optional)
- Step 9 Drop by level tablespoonfuls onto parchment or Silpat lined baking sheets.
- Step 10 Bake 10-11 minutes.
- Step 11 Let cool on baking sheet 5 minutes before removing cookies to cooling rack.