So I had originally intended to be all dedicated to The Food and get out a fabulous chocolate-based recipe post every day this week. You know, because of Valentine’s Day and the love and all. And because love = chocolate. And because I just really love chocolate and it’s a good excuse to browse through my recipes and make a bunch of incredibly rich treats. Especially now that I do NOT have the gestational dieuhbeeedus.
But I haven’t had a whole lot of kitchen time this week, so the good folk of the intertubes are going to have make do with a quick and dirty post today.
I came up with this tasty recipe a year or so ago when I went through a phase of combining my favorites things into one easily managed thing. After the crushing failures that were Lamb and Valium Pasties and Wine on a Stick, I finally struck gold with these fabulous cookies – which my dear friend Big Red insists are not only edible but also tasty.
The good thing about cookies from a holiday standpoint is that you can make a giant batch and give some to many, many different people while insisting that they and they alone are your one and only. If anyone calls you out on it, just tell them that all the love went into the four cookies you gave them and anyway you are pretty sure someone’s cat peed on the rest. Enjoy…
DARK CHOCOLATE ESPRESSO COOKIES
- 1 cup softened butter
- 1/2 cup granulated sugar
- 3/4 light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups sifted all-purpose flour
- 1/2 cup cocoa powder
- 2 T instant espresso powder (you can substitute instant coffee but it will suck)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups of dark chocolate chips
- powdered sugar for dusting (colored powdered sugar is a safe way to go crazy)
Preheat the oven to 350º. Beat the butter until light and fluffy. Add the white and brown sugar and beat until the mixture is light and creamy. Stir in vanilla. Add the eggs one at a time and beat for one minute. In a separate bowl, combine flour, cocoa powder, instant espresso, baking soda, baking powder and salt. Add all of dry mixture to sugar mixture and stir until just combined. Add chocolate chips and stir until combined. Chill the dough for half an hour. Form the dough into 1 inch balls and place on baking sheet. Use Silpats for best results. Bake at 350º for ten minutes. Dust with powdered sugar when they come out of the oven.