Y*mmy: Salted Chocolate Espresso Cookies

I love finding new recipes on Pinterest. But what I really, really love is finding new baking blogs with tons of new yummy treats to try (smile). That’s how I happened upon this gem of a recipe a couple of weeks ago, and I’ve already made these cookies twice! The ingredients are simple but the impact is *wow*. Trust me on this. I will say that if you don’t like coffee, this is probably not for you (sorry). Fair warning, these little beauties pack one yummy punch!

You can find the original recipe along with many others over at My Daily Morsel.

baking, recipes, salted chocolate espresso cookies

The magic of baking…

baking, recipes, salted chocolate espresso cookies

From little balls of yummy chocolate to these decadent morsels πŸ™‚

Salted Chocolate Espresso Cookies

  • 10 ounces bittersweet chocolate, divided
  • 6 tablespoons unsalted butter
  • 2 tablespoons instant espresso powder
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • Sea salt, for sprinkling

Roughly chop chocolate. Melt 8 ounces of the chocolate with the butter and espresso powder in the top of a double boiler (or heat proof bowl) placed over simmering water. Stir until chocolate is melted and the mixture is smooth. Remove from heat and set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl.

Mix together the eggs, sugar, and vanilla in a medium bowl. Add the melted chocolate mix until fully incorporated. Fold in the dry ingredients and remaining 2 ounces of chocolate. Stir until just combined.

Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (up to overnight).

Preheat the oven to 325 degrees. Line baking sheet with parchment paper. Using a small ice cream scoop, drop the dough on the baking sheet, spacing the cookies at least 1-inch apart. Bake for about 10 minutes or until the tops are dry and cracked.

Remove from the oven and top each cookie with a pinch of sea salt. Allow to cool slightly before transferring to a wire rack to cool completely. [Typically makes 3 dozen cookies.]

 

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