Another cookie my dad would love. Or did love. Yes, lucky guy, he got some of these too.
These cookies are irresistible. Dense and chewy, a brownie in cookie form. With a shot of espresso. Chocolate and espresso have a way of bringing out the best in each other, never has that been more apparent than in this recipe. The espresso makes the chocolate taste darker, richer. The chocolate makes the espresso sweeter and more robust. Just don’t eat them before bedtime.
But what you’re probably wondering is, what’s with the influx of cookie recipes, lately? I’m backlogged with them, I tell you. I think, over the holidays, I had the realization that this blog was seriously lacking in the cookie section. Cupcakes? 49. Cookies? 19. I sense a gross injustice.
Don’t think this is the end of it either. I’ve got more cookies waiting in the wings. You have to give me some credit for trying to space them out in between soups and salads and such, but oh, I’ve got plenty of cookies. Call it equal-opportunity baking, if you will.
You’ll thank me next November.
Chocolate Espresso Fudge Cookies
3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 teaspoons instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts (optional – I left these out)
Preheat oven to 350°F and grease two large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and espresso on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.