Sunday, December 9, 2012

Double Chocolate Coffee Cookies

This recipe is adapted from a recipe my good friend Noelle made for my son's first birthday party. We used these large cookies as our party favors, in cd sleeves, matching the theme of his party: mustache bash. They were a huge hit, so when I needed a recipe for several dozen cookies for my moms' group cookie exchange, I knew exactly what I wanted to make.

Since I forgot to take a picture of these delicious cookies after I made them, I'm 'borrowing' my friends' picture, and giving you a link to the original recipe on her blog, The Joyful Table. My recipe is only slightly different, as I didn't have espresso beans and a few other things, hence the title change to 'coffee cookies' instead of 'espresso cookies'. Regardless, they turned out amazing and will definitely be a go-to recipe when I need a large amount of cookies (or whenever I need a chocolate and coffee combo mix!). So so good.

Double Chocolate Coffee Cookies

8 eggs
1 cup flour
1 tsp. baking powder
1 tsp. salt
3 tsp. vanilla extract
2-3 tbsp. finely ground coffee beans
8 oz. semi-sweet baker's chocolate
7 cups semi-sweet chocolate chips, divided
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar

1. Preheat oven to 350 F
2. Whisk together eggs, vanilla and coffee beans in a large mixing bowl.
3. In a separate pan, melt together 3 of the 7 cups of chocolate chips, baker's chocolate and butter.
4. Add sugar to the egg mixture and blend well.
5. Add melted chocolate and remaining dry ingredients to the liquid mixture, combining well.
6. Allow mixture to sit for 30 min. before scooping onto cookie pan. This helps the coffee and chocolate to 'mesh' together for an even flavor. Scoop batter onto parchment paper or foil-lined cookie sheet. An ice cream scooper works great to get the desired amount.

Bake 12-15 min. Allow cookies to cool on sheet, then transfer to a cooling rack.

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