Triple Chocolate Espresso Bean Cookie Recipes

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES

Steps:

• Preheat oven 375°F.
• In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
• In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
• Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
• Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
• Drop the dough by heaping tablespoons onto a cookie sheet.
• Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
• Allow to cool.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE

Steps:

• Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.