A couple years ago, when I went to visit one of my friends in Los Angeles, I arrived to her apartment in Los Feliz with the warm reception of chocolate chocolate chip cookies with a hint of coffee. What better way to say hello? We always had an enormous sweet tooth, in fact she is the one who started my obsession with molasses cookies. One bite of these cookies and I was hooked, which is why she affectionately called them her ‘crack cookies,’ and like every good drug pusher she lets the addiction speak for itself. They are indeed very much addicting.
She found the recipe on the 101 Cookbooks site. I hadn’t heard of this site previously, but once I did, I kept returning to see her suggestions. While I love fully fattening, meaty, and deliciously sweet recipes myself, Heidi makes healthy meals without sacrificing taste. Chances are if you are a food blog regular, or have a food blog yourself, you have heard of 101 Cookbooks. If you haven’t, you should definitely check it out.
Espresso Chocolate Chip Cookies
Adapted from 101 Cookbooks.
2 1/2 cups whole-wheat pastry flour
2 tbsp finely ground espresso powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp finely ground sea salt
1/2 cup natural cocoa or cacao powder
1 cup unsalted butter softened at room temperature
2 cups fine-grain natural granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 tbsp vanilla extract
2 cups semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
In a big bowl beat the butter with an electric or hand beater until it is light and fluffy. Slowly mix in the granulated and dark brown sugar. After beat in each egg separately. Once everything is beat together add the vanilla extract.
In a separate bowl mix together all of the dry ingredients. Slowly incorporate the dry ingredients into the wet mixture with a big spoon. After you are finished mixing the dry ingredients you can add the chocolate chips. I like using 2 cups of chocolate chips. It makes sure you have a chip in every bite.
Make medium sized balls and place them on your cookie sheet, leaving them about an inch apart. These cookies bake very quickly, 10 minutes to be exact. Bake them for 10 minutes at 375 degrees. Don’t over bake otherwise you will be missing out on these soft cookies.